Vegan Mushroom Cacciatore
Cacciatore is one of those deeply satisfying braises that feels like it took all day, and this plant-based version delivers every bit of that slow-cooked richness without any animal products in sight. Two kinds of mushrooms — cremini and shiitake — are seared hard until golden brown before being nestled back into a bubbling tomato sauce, and that step alone is what gives the whole dish its meaty, savory depth. Thinly sliced bell peppers and onion soften into the base while garlic, oregano, thyme, and a pinch of red pepper flakes layer in warmth and complexity. A splash of vegan-certified white wine deglazes the pan and lifts all those caramelized bits into the sauce, then Kalamata olives and capers stir in that briny, punchy backbone that makes cacciatore so craveable. The whole thing simmers together for about 20 to 25 minutes until the sauce thickens and the mushrooms drink up every bit of flavor. One note worth knowing: not all white wines are produced without animal-derived fining agents, so the recipe specifically calls for a vegan-certified bottle — an easy swap that keeps everything clean. Serve it over pasta, polenta, or with a hunk of crusty bread, and this one easily feeds four.
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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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