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Wild Mushroom and Spinach Mariniere (Vegan)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is quick and easy and yet one of the most incredible mushroom dishes for you to enjoy. The earthy flavours from the mushrooms combined with the Mariniere sauce are a match made in heaven. I designed this recipe for a non-vegan friend who was serving the seafood version at a dinner party and had 2 vegan guests. The feedback was amazing. Try this for yourself and see how wonderful this dish is. You'll be making this very often indeed.

This is quick and easy and yet one of the most incredible mushroom dishes for you to enjoy. The earthy flavours from the mushrooms combined with the Mariniere sauce are a match made in heaven. I designed this recipe for a non-vegan friend who was serving the seafood version at a dinner party and had 2 vegan guests. The feedback was amazing. Try this for yourself and see how wonderful this dish is. You'll be making this very often indeed.

Ingredients

Serves: 2

Metric Cups
  • 1 tablespoon olive oil
  • 2 tablespoons vegan margarine (I use Vitalite)
  • 1 clove garlic (finely chopped)
  • 1 large onion (very finely chopped)
  • 8 bay leaves
  • 2 tablespoons fresh thyme (chopped)
  • 400 grams wild mushrooms (cleaned and sliced)
  • 200 millilitres vegan dry white wine
  • 200 grams fresh spinach
  • 4 tablespoons vegan cream (I used Alpro)
  • 1 handful fresh parsley (chopped)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon olive oil
  • 2 tablespoons vegan margarine (I use Vitalite)
  • 1 clove garlic (finely chopped)
  • 1 large onion (very finely chopped)
  • 8 bay leaves
  • 2 tablespoons fresh thyme (chopped)
  • 14⅛ ounces wild mushrooms (cleaned and sliced)
  • 7 fluid ounce vegan dry white wine
  • 7 ounces fresh spinach
  • 4 tablespoons vegan cream (I used Alpro)
  • 1 handful fresh parsley (chopped)
  • salt (to taste)
  • pepper (to taste)

Method

Wild Mushroom and Spinach Mariniere (Vegan) is a community recipe submitted by The Gourmet Vegan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Begin by frying the onion and garlic in the oil and butter over a medium heat for 2-3 minutes until softened. Do not brown the onions.
  • Next add the bay leaves and thyme and continue to cook for a further 1 minute.
  • Add the mushrooms, and cook until all the water has been released and reduce until most of the mushroom liquid has evaporated.
  • Now add the white wine and continue to cook for 2-3 minutes to burn off the alcohol and until the harsh alcohol smell has disappeared. At this point you need to remove the bay leaves.
  • Now add the spinach, cream and the salt and pepper to taste. When the spinach has wilted, the dish is ready to serve.
  • Serve with fresh crusty bread.
  • Begin by frying the onion and garlic in the oil and butter over a medium heat for 2-3 minutes until softened. Do not brown the onions.
  • Next add the bay leaves and thyme and continue to cook for a further 1 minute.
  • Add the mushrooms, and cook until all the water has been released and reduce until most of the mushroom liquid has evaporated.
  • Now add the white wine and continue to cook for 2-3 minutes to burn off the alcohol and until the harsh alcohol smell has disappeared. At this point you need to remove the bay leaves.
  • Now add the spinach, cream and the salt and pepper to taste. When the spinach has wilted, the dish is ready to serve.
  • Serve with fresh crusty bread.
  • Tell us what you think