I wanted to create a meatless version of what is arguably one of the best known and much glorified veal dishes, Osso Buco. I don’t know any Italian, but that, according to many online sources, translates to marrow bone because the dish is made with veal shanks. There is, of course, no shank nor bone in this vegan recipe: instead, there is a glorious mix of wild mushrooms with their husky flavors and textures. I used some dry mushrooms in the recipe, partly because they taste amazing and are always in my pantry, and because they give you that flavorful stock when they are rehydrated. There are also a couple of unconventional ingredients here: tamari and cashew paste, but both add body and incredible richness to this indulgent – yet healthy – dish. In the end, there is just one word to describe this Wild Mushroom “Osso Buco”: stunning. The mushrooms were soft, chewy, and smoky in a sauce that can only be described as rich, satisfying, and silky. The gremolata of lemon zest, garlic, and parsley stirred in at the end adds a bright, fresh pop of flavor, making an already perfect dish even better. Osso Buco is almost always served with risotto, and I have a few risotto recipes here on the blog, but my favorite this time of year is my silky Vegan Butternut Squash Risotto. It pairs quite perfectly with this vegan Wild Mushroom Osso Buco. Check to get new recipe updates by email.
Buon appetito!
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