Go Back
–+ servings
Vegetarian Swedish Meatball Mushrooms_MidPage

Vegetarian Swedish "Meatball" Mushrooms

Vegetarian Swedish "meatball" mushrooms have all the flavor and richness of Swedish meatballs but are completely meat-free. I promise you, these mushrooms in Swedish meatball sauce will cure your craving and save you a trip to Ikea!
4.31 from 13 votes
Print Pin Share on Facebook
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 256kcal

Equipment

Ingredients

  • 1 tablespoon neutral oil
  • 2 pounds fresh, firm baby bella mushrooms stems trimmed right at the base of the mushroom
  • 2 tablespoons butter
  • 1 yellow onion peeled and minced
  • 3 tablespoons butter
  • ¼ cup flour
  • ¾ teaspoon nutmeg
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground allspice
  • 2 cups water or vegetable stock
  • ½ cup heavy cream
  • 1 tablespoon vegetarian Worcestershire sauce
  • Salt and pepper to taste

For serving:

  • Mashed potatoes
  • Lingonberry sauce
  • Fresh parsley minced

Instructions

Cook the mushrooms:

  • Heat oil in a wide pot over medium-high heat. Melt the butter into the oil. Once frothy, add the mushrooms cap-side down (in batches if necessary) and cook for 10 minutes until well-browned all over. Season with salt and pepper and transfer to a plate.

Cook the onion:

  • Add the minced onion to the pot over medium heat. Cook, stirring occasionally, for 5-7 minutes until completely softened.

Cook the flour:

  • Sprinkle the flour over the onion and cook for 3-4 minutes. Add the nutmeg, white pepper, and allspice and toss to combine.

Finish the sauce:

  • Keep the heat on medium. In ½ cup increments, whisk the water or stock into the flour until smooth and creamy. Once all of the liquid has been added and the sauce is smooth, season it with salt and pepper.
  • Whisk in the heavy cream until incorporated and add the vegetarian Worcestershire sauce. Continue whisking until smooth.

Finish the Swedish "meatball" mushrooms:

  • Add the sautéed mushrooms to the sauce and toss to coat. Reduce heat to low and simmer for 10 minutes. Taste and season once more.

To serve:

  • Spoon the mushrooms and sauce over mashed potatoes and serve with freshly minced parsley and lingonberry sauce. Enjoy!

Nutrition

Calories: 256kcal | Carbohydrates: 14g | Protein: 7g | Fat: 21g | Sodium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin C: 6mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!