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Portabella Mushroom Fettuccine



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Rate this recipe 4/5 (6 Votes)


  • 1/2 cup burgandy or other dry red wine
  • 3 tbsp. low-sodium tamari
  • 3 tbsp. vegan Worchestershire sauce
  • 6 medium garlic cloves, minced
  • 1 1/2 tsp. dry oregano
  • 12 oz portabella mushrooms, sliced
  • 8 oz brown rice fettuccine
  • 2 cups brussel sprouts or broccoli, steamed
  • 2 cups cabbage, shredded (and/or kale, shredded)


Servings 3
Preparation time 35mins
Cooking time 60mins
Adapted from


Step 1

1. Combine first 5 ingredients in an airtight plastic bag for marinade. Add mushrooms and turn to coat thoroughly. Seal and refrigerate for 30 minutes.

2. Cook pasta per packaging instructions. Wash brussel sprouts/broccoli, cut in half and steam until tender.

3. Heat a little water in a pan and using a slotted spoon, add mushrooms. Cook a few minutes until tender.

4. Add remaining marinade to pan along with cabbage/kale, if using. Cook until liquid is nearly all gone. Remove from heat, toss with pasta and steamed brussel sprouts/broccoli.


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