Vegan “Mussels” in Creamy White Wine Garlic Sauce is my take on veganizing a French-inspired classic. Tender, flavorful mixed mushrooms replace seafood and are simmered in a silky, aromatic sauce with shallots, garlic, lemon, and fresh herbs. This dish is the epitome of comfort and indulgence, and when paired with warm, crusty buttered bread, it becomes an elevated, restaurant-style experience you’ll want to savor every last bite of.
The other day, I received a request from a fan, Carol, who shared how much she missed the flavors of mussels in a white wine cream sauce—one of her favorite restaurant dishes! It instantly triggered memories for me, as this was a dish I used to love ordering at fancy restaurants. Sure, the mussels were the feature, but let’s be honest—the real magic was swirling that sourdough or baguette into that garlicky, creamy sauce. YUM.
I knew I had to recreate that experience, so I used mixed mushrooms chopped into bite-sized pieces as my “mussels meat.” Just for fun, and to make it feel even more authentic, I found sleek black spoons that reminded me of mussel shells and popped them into the pan.
This dish turned out so tasty that my husband practically devoured the whole thing right away! It’s quick and easy to make, taking only 30 minutes—perfect for a special treat for yourself or company. The creamy, aromatic sauce and tender mushrooms create an indulgent, comforting meal. You can even make it into a main by serving it over pasta, polenta, or rice. This show-stopping dish is the perfect way to celebrate mushrooms and have a little fun in the kitchen.