We've been doing a fair amount of cooking with mushrooms and wine and the results have been delicious. We veganized Michael Chiarello's Polenta Bites with Caramelized Mushrooms by using soy cheese, vegetable stock and soy creamer. We were too lazy to do the recipe's suggested presentation (which would have been more suitable for party snacks than dinner for two any way) but the meal was tasty nonetheless.
We also made a crostini dish inspired by this recipe with portobellos, cherry tomatoes and soy mozzarella.
Here's our vegan crostini recipe:
2 Tbs soy margarine
4 garlic cloves, minced
2 cups Portobello mushrooms (cleaned and sliced)
1/4 cup white wine
2 Tbs soy creamer (we used Silk non-dairy creamer)
1/4 cup soy mozzarella cheese (we used Follow Your Heart)
1/2 cup chopped parsley
baguette (sliced and toasted)
1/2 pint cherry tomatoes, sliced
2 Tbs soy Parmesan cheese
Heat butter in a sauté pan over medium heat and add the garlic. When the garlic becomes fragrant add in the mushrooms. Add salt and pepper to taste and cook until the mushrooms become golden brown (approximately 10 minutes).
Deglaze the pan with the wine and then add the cream and cheese. Simmer until the cheese is melted and you have a thickened sauce.
Remove from the heat and stir in the parsley. Spoon the mushrooms onto the sliced bread and top with tomatoes and a sprinkle of Parmesan. Arrange the crostini on a baking sheet and broil until the tomatoes begin to brown.