This is my go-to dish for a vegan celebration meal. In fact it was our New Year’s Eve dinner in 2022! It’s simple to prepare but the bright lemony flavor, freshness of the parsley, savory umami of the mushroom bacon, and rich noodles all combine to make this one impressive vegan dish. I also have to admit, I make this mushroom “bacon” and put it on everything. It’s especially good on top of soups, or with a tofu scramble for breakfast. In our house, we have to protect the tray when it comes out of the oven otherwise there won’t be enough mushroom bacon for the main dish because it’s so snackable! So whether you’re making the dish as written below or experimenting with your own uses of mushroom bacon, this is definitely a keeper recipe!
Vegan Linguine with White Wine Sauce and Mushroom “Bacon”
Servings: 4
A show-stopper pasta dish that is lemony and bright, with shockingly delicious mushroom "bacon." Perfect for a celebration meal! As a bonus, you can make the mushroom "bacon" alone to add to sandwiches, top scrambled tofu, add to soups, or just enjoy by itself!
Print Recipe
Ingredients
Mushroom "Bacon"
- 1 lb oyster mushrooms
- 4 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp liquid smoke
- 2 tsp garlic powder
- 1 tsp smoked paprika
Linguine in White Wine Sauce
- 2 tbsp unsalted vegan butter
- 2 tbsp olive oil
- 3 shallots finely sliced
- 6-8 cloves garlic
- 1 tbsp flour
- 1 cup vegetable stock
- 1 cup white wine
- 2-3 tbsp lemon juice from one lemon
- 1/2 cup chopped parsley
- 1 tsp chili flakes optional
- 8 oz dried linguine pasta
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Remove the thick and woody base of the mushrooms either by chopping or tearing the mushrooms off. Roughly tear any very large mushrooms into smaller pieces, so nothing is larger than the palm of your hand.
- Mix all remaining mushroom bacon ingredients in a bowl then add the mushrooms and marinade them for 20-30 min, or up to overnight in the sauce.
- Transfer the mushrooms to a baking tray covered in parchment paper. Be sure to spoon any remaining sauce over the mushrooms on the tray. Roast for 30 min at 375°F, tossing on the pan halfway through.
- After 30 minutes, the mushrooms should be quite crispy and dark. Remove them from the oven and set aside.
- While the mushrooms are cooking, prepare the pasta and sauce. Bring a large pot of well-salted water to a boil over medium heat for the pasta but don't add it yet.
- Heat the olive oil and butter in a large skillet, add the shallots and fry until just turning golden. Add the sliced garlic and cook for another 1-2 minutes.
- Add the flour and stir into the oil-butter-shallot-garlic mixture. Let the flour cook for 1-2 minutes, then add the stock, wine, and lemon juice and cook over medium heat and reduce by 1/3.
- Start cooking your pasta. Add it to the boiling water and cook until almost al dente (about 1-2 minutes less than the al dente cooking instructions on the package). Drain the pasta and add it to the skillet with the white wine sauce to finish cooking for another 2-3 minutes.
- Remove the skillet with the sauce and pasta from the heat and add the parsley and half of the mushroom bacon, as well as salt and pepper to taste and chili flakes if using. Toss it well, then serve with the remaining mushroom bacon piled on top.
