Nothing says creepy Halloween dinner like Mushroom Skulls in Red Wine Sauce. Here’s an idea for a terrifying vegan dinner party!

Vegan | Gluten-free | Soy-free

This week I can’t help but show you some amazing Halloween recipes to have a terrifying Halloween dinner.

Behold, my favorite recipe of this year: Mushroom Skulls in Red Wine Sauce. I cannot even begin to describe how incredibly good this recipe turned out! Nothing says creepy like a bunch of skulls floating around a red liquid. But don’t worry, no actual skulls or blood were used in this recipe, just mushrooms, red wine, and a lot of creativity.

I definitely see this recipe used in a more formal setting than the other recipes that I made this year, and in previous years. Which is exciting because it means that I’m giving you variety. I know you love really creative recipes and the Mushroom Skulls in Red Wine Sauce is here to give you just that.

The Recipe:

Mushroom is one of the most widely consumed vegetables in the world. They can be cooked in millions of ways and even eaten raw, but this time I’ll teach you how to prepare them in a delicious red wine sauce. A classic, yet simple recipe, perfect to serve as a side for any dish, or as a garnish for toast.

Making the sauce is as easy as sauces go. But the real work goes into carving the mushrooms. Although not laborious, it’s certainly quicker to do with help. So grab yourself a sous-chef, and get carving your tiny skulls with a paring knife and a small melon scooper.

As for the remaining part of the recipe, the lemon, garlic, shallots, and rosemary will do the rest. If you want to surprise your guests with a sinister Halloween dinner, this is the one for terrifying enjoyment and happy eating.

Serving options:

Notes:

For this recipe, I recommend using cremini mushrooms, commonly marketed as “baby bella” or “baby portobello”.
This dish will store well in an airtight container in the fridge for 3-4 days.
As always, check to see if your wine is vegan at barnivore.com
Alternatively, you can make this dish with white wine.

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Mushroom Skulls in Red Wine Sauce

Rating: 5.0/5
( 1 voted )

Ingredients

1 tbsp vegan butter

2 cloves of garlic, minced

1-2 shallots, sliced

1 (8-oz.) cremini mushrooms

Salt & pepper, to taste

½ cup red wine

¾ cup veggie stock

1 tsp liquid smoke

2 tsp cornstarch

1 tsp rosemary

1 tsp parsley

Procedure

Patiently carve your mushrooms into a skull form. Create the “eyes” with a small melon scooper or with a round ¼ teaspoon, then carve the teeth with the paring knife. Set them aside.

To a large saucepan, add butter and melt over medium-high.

Add minced garlic and shallots to cook until soft.

Proceed to add mushrooms, salt, and pepper; lower temperature to low-medium and sauté for about 6 minutes.

Separately, mix the veggie stock with the cornstarch. This should be done with room or cold temperature veggie stock to avoid the cornstarch clumping up.

Add wine and veggie stock+cornstarch mixture to the pan, and stir until well combined.

Place a lid on the saucepan, and allow to cook for 10 minutes, stirring occasionally.

Adjust seasonings if desired. Then add rosemary and parsley.

Serve with your favorite sides, and ENJOY!

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