This is the vegan version of my popular Lemon Pistachio Chicken. Using Portabello mushrooms,this plant-based recipe is just as delicious and “meaty”! I mean, take a look at that picture-WOW! Like the original, it is quick and simple: Just make sure to have all your ingredients ready to go on your kitchen counter beforehand. The pistachios create the creaminess of the sauce and the wine, combined with the fresh lemon juice and zest give it a delightful tangy flavor. I like to serve this dish with a side of sautéed spinach and mashed potatoes. Pure yumminess!
Lemon Pistachio Portabello Mushrooms
*You can chop the nuts coarsely in a mini food processor or coffee grinder. Note, I like to use the salted pistachios so I do not need to add extra salt to the dish.
Servings 6
Calories 143kcal
Ingredients
- 6 portabello mushrooms
- 3 Tbsp extra virgin olive oil
- 1 garlic clove minced
- ½ cup vegetable broth
- ¼ cup vermouth or white wine
- juice of 1 lemon about 1/4 cup
- lemon zest to taste
- 1/3 cup roasted salted pistachio nuts chopped*
Instructions
- Rinse and dry the portabello mushrooms, discard the stem (you will be using the caps whole).
- Place 3 Tbsp of olive oil in a large non-stick pan and sauté the mushroom caps for a few minutes on each side until lightly browned but not completely cooked through .
- Add (in this order) the minced garlic, vegetable broth, lemon juice & wine, and bring to a quick boil.
- Reduce the heat to a simmer and add the chopped pistachio nuts and lemon zest, and spoon gently to coat the mushrooms.
- Continue to simmer for an additional 4-5 minutes uncovered until the juices thicken.
Nutrition
Serving: 150g | Calories: 143kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 529mg | Potassium: 424mg | Fiber: 4g | Sugar: 7g | Vitamin C: 82mg | Calcium: 78mg | Iron: 2mg
Can wait to try this recipe!!! What do you serve this with. Any suggestions?
Mayra, I am delighted to hear it! It’s so delicious! I love to serve it over homemade mashed potatoes (sweet or regular) to sop up the wonderful sauce!
Thanks for the suggestion sounds delicious!
Listened to your husband ladt Saturday at the HCHL seminar, talked about your website, dropping to get recipes on Vegan cooking, he was awesome and inspiring.
Diana, I am so happy and proud to hear it!
I was just watching the video series, Awakening from Alzheimer’s and your husband was on today’s video. He mentioned your site, so here I am looking at your recipes. This one sounds so simple & yummy to make, I can’t wait to try it!
Sharon,
Delighted to welcome you to the cuisinicity kitchen!
love,
Catherine
Just watched Dr. Katz on Alzheimers and dementia.
Thank you for your contributions to the “blue zone” effect.
I intend to make Lemon Pistachio Portabello Mushrooms for our anniversary as we move further reward plant based foods.
That’s so lovely Mark! Happy anniversary! 🙂
Quick and tasty!
YAY! thank you Kristy, my favorite kind of feedback! 🙂
Such a delightful, tasty dish! My husband added a bit too much lemon zest, which overpowered the flavor (which is why we like exact measurements, haha). Will definitely make this again, adjusting the zest to perhaps 1/4 tsp. Any suggestions are appreciated!
Haha too much of a good thing is not always the best!! I love your honesty and I love that you enjoyed it so much and will make it again! 🙂
Gracias por la receta! Saludos desde México : )
Den, Con mucho gusto! 🙂