Parsley, Sage, Rosemary and Thyme Mushroom Feast

Parsley, Sage, Rosemary and Thyme Mushroom Feast

I am a big fan of Simon and Garfunkel, although their music has a melancholy note to it that always leaves me a bit sad. This line from Scarborough Fair kept popping into my head last night, and ended up being the inspiration behind one of the dishes for the mushroom themed belated birthday meal I made up for my Dad and Stepmom last night.

I had planned to serve the Sautéed Mushrooms below on Mary’s Gone Crackers as an appetizer, followed by a cream of mushroom soup. My first thought was to use Kimberly Snyder’s recipe out of The Beauty Detox Foods, as it is simple and delicious. But then I started playing around with a few different ideas. I have found that since doing the Rouxbe Plant-Based Professional Certification Course, I am much less likely to follow a recipe as it is written. Instead I often find myself perusing my cookbooks and kicking it freestyle. It is a creative process that I have come to love.

I found myself quickly leafing through Vegan Secret Supper, which provided our main, a delicious mushroom, lentil and walnut tourtière, paired with Meghan Telpner’s fabulous Gluten Free Vegan Pie Crust Recipe minus the sugar. There is a gorgeous mushroom consommé recipe in Vegan Secret Supper, which included two spices that pair beautifully with mushrooms, namely rosemary and sage. Next thing I know Parsley, Sage, Rosemary and Thyme is running through my head, and I have brand new inspiration for my soup.

I served the Sautéed Mushrooms on crackers, as was my original intent, but then I also kept some aside to use as garnish in my soup. I puréed the entire batch, to give it a rich and creamy texture, and loved that the sautéed mushrooms added a bit of additional texture and an extra punch of flavour to the dish. If you don’t feel like adding this step the soup is yummy on its own, but if you do have a bit of extra time it is definitely worth adding! I felt that fresh chives rounded out both dishes nicely, giving a delicate onion flavour to the final product. I have used truffled sea salt and truffle oil in these recipes, if you don’t have this on hand it is fine without, however it does add a lovely layer of flavour to the final dish.

Sautéed Mushrooms


1 Tbsp olive oil
1 Tbsp avocado oil
4 cloves garlic
4 cups mixed mushrooms, diced
Pinch smoked sea salt
Pinch truffle salt
Drizzle truffle oil
Fresh cracked pepper
Finely sliced chives


Warm up olive and avocado oils in a sauté pan over medium heat. Add garlic, mushrooms, and a pinch of smoked sea salt and sauté until soft and fragrant and moisture from the mushrooms has evaporated. Finish with a pinch of truffle salt, a drizzle of truffle oil, fresh cracked pepper and finely sliced chives. Serve on top of crackers of your choice (I love Mary’s Gone Crackers) and garnish with a bit of the finely sliced chives.

Cream of Mushroom Soup


2 Tbsp avocado oil
1 lg onion thinly sliced
4 cloves garlic, crushed
1 tsp each parsley, sage, rosemary, and thyme
1 tsp smoked sea salt
Splash (about 1–2 tsp) red wine vinegar
3 cups mixed mushrooms (I used oyster, shiitake, king oyster)
4 cups Nourishing Vegetable Broth (or vegetable broth of your choosing)
1 can organic coconut milk
Fresh cracked pepper
Small drizzle truffle oil (optional)
Small drizzle tamari
Chives for garnish


Warm avocado oil in a large saucepan over medium heat. Add onions and sauté until soft and brown. Add crushed garlic, and stir until fragrant (about a minute). Add herbs and smoked sea salt, and stir to combine. Add a splash of red wine vinegar to deglaze the pot, followed by the mixed mushrooms. Sauté the mixture, until mushrooms are soft. Add 4 cups veg broth, bring to a boil and then lower heat to let simmer for 10 minutes. Purée the soup in a high speed blender until smooth. I like doing this in my vitamix as it has its own vent. If your blender doesn’t I would suggest that you purée the soup in batches, to avoid a cream of mushroom soup explosion in your kitchen! My husband just pointed out that an immersion blender would work well too. Return the soup to the pot, and whisk in the can of coconut milk. Finish with fresh cracked pepper, truffle oil, tamari and garnish each individual bowl with chives.

What is your all time favourite mushroom dish?

This Post Has One Comment

  1. Juliette, I would love to try the mushrooms and the soup. How wonderful you made it for your Dad and Jacqui. ❤️

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