FUN FACT: Cremini and white mushrooms are actually the same mushroom!  They are differentiated by age.  White mushrooms –>Cremini (baby bella) –> Portobello.

Mushrooms are high in dietary fiber, both insoluble cellulose in the outer skin and pectins in the flesh. They have traces of protein and small amounts of the B vitamin folate.  One-half cup cooked fresh mushrooms has 2 g dietary fiber, 2 g protein, and 14 mcg folate (4 percent of the RDA).

Mushrooms are a fungus and they have very powerful medicinal qualities; they are antibacterial, anti-fungal and anti-inflammatory plus they help boost and support the immunity.

Check out the video and written recipes below!

Also, feel free to check out my live cooking classes here!


Vegan Meatloaf

Cook and Prep Time: 60 minutes

Serves: 4-5 people

You Need

• 1 small can Chickpeas, rinsed and drained
• 1 small can Lentils, rinsed and drained
• 1 head Dinosaur Kale, finely chopped
• 1 White Onion, diced
• 3 Carrots, diced
• 3 stalks Celery, diced
• 1 head Garlic, minced
• 1 tbsp. Thyme, dried
• 1 tbsp. Sage
• ½ tbsp. Dried Rosemary
• 1 tbsp. Smoked Paprika
• 1 tbsp. Ground Cumin
• ½ cup Parsley, chopped
• 2-3 cups Button Mushrooms, minced
• 2 tbsp. Tamari
• ½ cup Almonds, chopped roughly
• 1 cup Oats, ground into a flour
• 2 tbsp. Tomato Paste
• 1/3 cup Golden Raisins
• Salt, to taste
• Black Pepper, to taste
• Olive Oil

  1. Rinse and chop the produce accordingly. Preheat an oven to 400˚F. Line 1 bread loaf baking tray (or 2 if needed).
  2. Set a large pan or skillet to medium heat and add 1 tbsp. olive oil. Once hot, add onion, celery, and carrots. Sauté until softened, 6-7 minutes. Add garlic and tomato paste, and cook for 1 minute more.
  3. Add mushrooms to the pan, and cook until they have released their liquid and the pan has dried up on the bottom, 6-8 minutes. Add kale, and cook for 1 more minute. Add tamari, and toss to combine. Remove from heat and set mixture aside to cool.
  4. To a large bowl, add chickpeas and lentils, and begin to mash. Do not mash completely to keep some texture in your filling.
  5. Add the cooled mixture, almonds, raisins, oat flour, spices, and half of your parsley. Toss to combine so that the flour has been completely incorporated. Add more oat flour if needed. Season with salt and pepper if necessary.
  6. Place mixture in your baking tray, patting down to ensure there are no air pockets. Repeat the process in a second tray if needed. Place trays in the oven, and bake for 20-25 minutes.
  7. Remove your baking tray from the oven, and garnish with parsley. Enjoy!

Mushroom Stroganoff

Cook and Prep Time: 25-35 minutes
Serves: 3-4 people

You Need

• 16 oz. Your Favorite Legume-Based Pasta
• 16 oz. Cremini Mushrooms, sliced
• 1 ½ cups Vegetable Stock
• ½ cup Dry White Wine (optional)
• 1 Yellow Onion, diced
• Salt, to taste
• Black pepper, to taste
• Olive Oil
• 1 tbsp. Smoked Paprika
• 2 tbsp. Tamari
• 1 tbsp. Dijon Mustard
• 1 tbsp. Apple Cider Vinegar
• 2-3 tbsp. Oat Flour OR 1-2 tbsp. Arrowroot Flour
• Fresh Parsley, for garnish
• 1 tbsp. Nutritional Yeast, for garnish

  1. Rinse and chop the produce accordingly. Cook your pasta according to package instructions.
  2. Add 1 tbsp. of olive oil to a large skillet, and set it to medium heat. Add garlic and onion. Cook for 4-5 minutes, until onion is translucent.
  3. Add mushrooms and cook until mushrooms have released their liquid and has evaporated, about 10 minutes. Then, add white wine, and cook until alcohol has burned off, about 5 minutes.
  4. Add vegetable stock, tamari, Dijon mustard, paprika, apple cider vinegar, and oat flour. Stir to combine and bring to a boil. Once boiling, reduce heat to simmer. Simmer for about 5 minutes, or until desired thickness is reached. Season with salt and pepper.
  5. Add pasta to your pan and toss to combine. Garnish with nutritional yeast and fresh parsley. Enjoy!

Vegan Mushroom Gravy

Cook and Prep Time: 45-50 minutes
Serves: 4 cups

You Need

• 1 lb. Cremini Mushrooms, sliced
• ½ Yellow Onion, diced
• 3-4 cloves Garlic, minced
• ¼ cup Oat Flour (or other flour alternative)
• 4 cups Vegetable Broth
• 1 tbsp. Tamari
• Salt, to taste
• Black Pepper, to taste
• Olive Oil
• Fresh Parsley, for garnish
• Fresh Thyme, for garnish

  1. Rinse and chop your produce accordingly.
  2. Set a large, high-rimmed skillet (or pot) to medium heat. Once hot, add 1 tbsp. olive oil. Once simmering, add garlic and onion. Cook for 4-5 minutes, until onion is translucent, stirring frequently to avoid burning.
  3. Add mushrooms, and cook until they have released all of their liquid and it has evaporated, 10-15 minutes.
  4. Add flour, and stir to combine. Slowly add vegetable stock, stirring at each step until a smooth sauce forms. This should be done in multiple steps.
  5. Season with salt, pepper, and tamari. Garnish with parsley and/or thyme. Enjoy!