mushroom chasseur recipe

Mushroom Chasseur Recipe

A gorgeous vegan version of a chasseur style casserole – herby, tomatoey, saucy and delicious, with mushrooms instead of the traditional chicken.

Lovely served atop rice or mashed potatoes, this would also be gorgeous as a topping on jacket potato (so save some for leftovers the next day!)

L x

mushroom chasseur vegan


Mushroom Chasseur Recipe


  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 large cloves of garlic, crushed
  • 400g mushrooms
  • A good glug of olive oil
  • a handful of fresh thyme (or s prinkling of dried mixed herbs)
  • 100ml red wine or 3 tablespoons balsamic vinegar)
  • 1 x 400g tin of chopped tomatoes
  • 1 vegetable stock cube, crumbled or a teaspoon of veg stock powder
  • 1 can of water (refill the tomato can)


  1. Heat the oil in a frying pan over a low heat and add the onion, garlic, carrot and mushrooms.
  2. Pick the thyme leaves and scatter over the top.
  3. Cook for 10 minutes until the onions have softened.
  4. Add the tomatoes, wine / vinegar and stock cube and bring to the boil.
  5. Bring to a simmer, and simmer for 15-20 minutes, adding water from the can as you need to keep the sauce at the thickness you like. 
  6. Season well, to taste, and serve with rice or mashed potatoes.
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