Laura's Vegan Table


  • 4 portobello mushrooms, cleaned and dried; stems removed
  • 3 tablespoons vegan worchestire sauce
  • 1 tablespoon olive oil
  • 4 tablespoons marsala or sherry, divided in half
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarsely cracked peppercorns
  • 1 8 ounce package of cremini mushrooms; cleaned and sliced
  • 1 tablespoon vegan butter
  • 2 cloves fresh garlic, minced
  • salt and pepper to taste
  • chopped arugula or parsley for garnish

This was such a fun dish to make and super tasty. Portobello mushrooms are a “meaty” mushroom that holds up well for this recipe. I added sautéed cremini mushrooms to add a nice compliment and texture to the sauce. It’s very savory and makes a great meal along side some roasted potatoes and green beans.


Preheat oven to 400F. Add the worchestire sauce, olive oil, 2 tablespoons of marsala or sherry, mustard and sea salt and pepper in a large bowl. Add the portobello mushrooms one at a time to coat, then place the mushrooms on a parchment lined cookie sheet. Pour the remaining liquid over the mushrooms, and roast for about 30 minutes. While they are roasting, add the butter to a skillet on medium heat. Next add the garlic and cook for about a minute. Then add the mushrooms and let them start to brown. Add in the remaining two tablespoons of marsala or sherry, and a little salt and pepper to flavor them. Cook for about 10 minutes until the mushrooms are cooked through. Remove the portobello’s from the oven when they are done roasting. Top with the cremini mushrooms and any remaining sauce. Garnish with chopped arugula or parsely. Serve hot.