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Creamy Mushroom Fricasse


This is a recipe I have been meaning to record for a while now. It has always been one of those meals I make really quick last minute, when I don’t know what to make. it’s always once I have finished and I’m sat down eating that I realise once again I have forgotten to write the recipe as I go. This month of Vegan Mo Fo really kicked my ass into gear on recipe recording!

This was definitely a favourite with the crew on board the bigger ships and something I would make at least every fortnight. Its also really versatile. In this recipe I have include wine in the ingredients… but if your not so big on cooking with alcohol it still tastes awesome without the wine, (just add extra olive oil in before you add the flour to create the roux.) I also like to mix up the veg I use, sometimes adding some broccoli at the end, it also works well adding tofu or seitan chunks in when you add the mushrooms.

I like to serve this dish with either spaghetti or tagliatelle.


Creamy Mushroom Fricasse

  • 3 Tbsp olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, chopped
  • 250g mixed mushrooms, (chestnut, button, shiitake, portobello)
  • 1 cup dry white wine, (make sure its vegan!)
  • 3 Tbsp plain flour
  • 2 cups non dairy milk (oat, soy, almond, etc)
  • 1 vegetable stock cube
  • ½ tsp dried thyme
  • up to 1 tsp freshly ground pepper (to taste)
  • up to 1 tsp salt (to taste)
  • 2 cups (packed) baby spinach leaves
  1. Heat olive oil in a large high sided pan, then add the sliced onions. Gently soften for 3 minutes, then add the garlic and mushrooms. Cook for a futher 3 minutes then turn up the heat and add the cup of white wine.
  2. Stir and bring to the boil, reduce heat slightly and simmer for 5 minutes, reducing the liquid and burning off the alcohol. Then reduce heat and sift in the flour, stirring constantly to create a roux. Mix well to combine the olive oil, juices and flour and keep slowly stirring for 3 minutes to cook the flour.
  3. The mixture will thicken… and if you are using portobello mushrooms at this point it will look a bit like a pan full of slugs! But that’s normal I promise!
  4. Once the flour is cooked and everything’s all lumped up together start to add the milk, about ¹⁄³ of a cup at a time, stirring in all the while so you don’t get any lumps.
  5. Add the salt and pepper to taste, crumble in the stock cube and add the thyme. Simmer for a few minutes to let flavours combine and heat through. Stir through the spinach and serve over pasta of choice.

Serves 4-5



  1. Looks yummy. There’s nothing better than a creamy mushroom sauce. Thanks for the inspiration! And P.S. I can totally relate to forgetting to record recipes as I cook. I also always forget to take good pics. So much of how I prepare food is by instinct, that I really have to force myself to document as I go. Do you have any tips for getting the recipe down without interrupting your flow?


    • I’m really still learning, one thing I always do that helps is before I start a meal i
      I’ll write a list of the ingredients I know I will use, have the paper next to me, so I only have to quickly jot in the amounts as I go along… otherwise I always forget something. Its been working well as a system. I know if I try to record it aftewards I will record it wrong, but I do like recpes where the ingredients can be quite flexible! X


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