Eosinophilic Esophagitis Friendly Vegan Mushroom Cacciatore
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 1 lb cremini mushrooms, quartered
- 8 oz shiitake mushrooms, stems removed, caps sliced ½-inch thick
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- ½ cup dry white wine (vegan-certified)
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- ½ cup vegetable broth
- ⅓ cup pitted kalamata olives, halved
- 2 tbsp capers, drained
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- cooked pasta, polenta, or crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat 2 tbsp of the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Stir and cook for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with 1/4 tsp salt and 1/8 tsp black pepper, then transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the onion and bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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