The sauce makes everything come together, and this vegan version of the traditional cacciatore with mushrooms in place of chicken, is so flavorful and delicious. I’ll admit that I’m super picky about my ingredients. Every detail that is better quality adds depth of flavor. This doesn’t mean expensive; it just means choosing the best quality ingredients that you can find. If you can’t get hold of oyster mushrooms, use cremini or portobello. I just like how the texture of the oyster mushrooms has some similarity to meat. Not that I pine for meat; but the idea is to demonstrate how plant based foods can be similar in texture to some meats; but with way less impact on the planet. Don’t like mushrooms? Use roasted eggplant or artichokes instead. I hope you try this out and enjoy it as much as I do!
Rinse the mushrooms and season with salt and pepper. Separate the oyster mushrooms into smaller sections and dredge in the flour. In a large saute pan, add the olive oil on medium to high heat. In batches (so that all the mushrooms can be browned evenly), add the mushrooms and brown for a few minutes on each side. Add the garlic to the pan and sautée for a few minutes. Add in the wine, veggie stock, capers, thyme, oregano, olives and salt, and lower the heat to a simmer. Add in the diced tomatoes and continue to simmer for about 2o minutes until the mushrooms are tender. Serve hot with pasta, rice, potatoes or bread.