Laura's Vegan Table


  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh thyme
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup olive oil
  • 1 lemon sliced in roughly 1/4" slices
  • 2 cloves garlic, sliced
  • 8-10 ounces mushrooms (I used king oyster mushrooms; but portobello, shiitake, oyster work well too)
  • 1/3 cup dry white wine
  • 1/2 cup vegetable stock
  • 1 tablespoon lemon juice

Mushrooms are so versatile in different dishes. They have a great texture that is meat-like. Adding the right herbs can make mushrooms similar in flavor to traditional chicken dishes. You can really use whichever mushrooms you prefer; but I used king oyster mushrooms in this dish. They are not always available, so shiitake is another variety that I use a lot. If using portobellos in this recipe, you’ll want to remove the gills and quarter them first. Try out some different kinds and see what you like best.


Preheat oven to 425F. In a small food processor, combine the oregano, thyme, fennel seeds, salt, pepper and olive oil. Set aside. Place the lemon slices at the bottom of an oven safe pan, and top with the garlic. Using a fork, shred the mushrooms a bit (while leaving them in tact), just to give them a little texture and to help absorb the sauce. Brush the herb mixture on all of the mushrooms, coating both sides. Place in the oven and roast for about 25 minutes, or until the mushrooms are lightly browned. Remove the pan from the oven and add the wine and broth inside the edge of the pan. Add the lemon juice directly onto the mushrooms. Place back in the oven for about 15 minutes.