Wild Mushroom and Sunshine Lasagna

Mushrooms are delicious.  I love their woody and earthy flavor and their chewy tender texture.  I was so excited when I found out that Sunshine Burger made a shiitake mushroom burger, that I got to work in the kitchen straight away creating a fun and healthy, vegan version of a classic mushroom lasagna. The creamy cashew-based sauce combines perfectly with the texture of the mushrooms. The Shiitake Mushroom Sunshine Burger, which has quinoa in it, adds a nice little crunch when crumbled and baked on top of the lasagna. On Labor Day I gathered with friends in the back yard and celebrated the last days of summer with this fulfilling and healthy dish. It was such a hit.

As I mentioned before, in this particular version of the meal, the Sunshine Burger is crumbled and baked on top of the lasagna to create a crunchy topping. However, I could also imagine the Sunshine Burger would go great crumbled within the sauce and noodle layers of the lasagna as well.

Wild Mushroom Lasagna_9182013_1

Wild Mushroom and Sunshine Lasagna – Serves 8


1 package Shiitaki Mushroom Sunshine Burgers, cooked per package instructions

1 package Tinkyada Joy Organic Brown Rice Lasagna Noodles, cooked per package instructions

8 oz oyster mushrooms, cleaned, de-stemmed and roughly chopped

6 oz cremini mushrooms, cleaned and sliced

2 Yukon Gold potatoes, diced

1 small yellow onion, diced

2 cups raw unsalted cashew pieces

4 cups of vegetable broth made from Organic Better Than Bouillon Vegetable Base, prepared per package instructions

9 garlic cloves, minced and divided. 5 cloves for the sauce, 4 cloves for the mushrooms

1 Tbs Whole seed Dijon mustard

½ tsp sea salt, plus a pinch of salt for the mushrooms

½ tsp garlic powder

3 Tbs extra virgin olive oil

1Tbs Kikkoman low sodium soy sauce

1 Tbs rice wine vinegar

Chopped fresh basil for garnish

Salt and pepper to taste


Preheat oven to 375 degrees.

Heat 2 Tbs of olive oil in a large pan over medium heat.  Add onions and salt and stir until the onions are translucent.  Add the diced potatoes and give the mixture a good stir.  Add 1 cup of vegetable broth and let simmer until the liquid is half reduced, and then add a second cup of broth. Cover and simmer with periodic stir breaks until the potatoes are tender.  When the potatoes are tender, remove the pan from the heat and set aside.  In a blender, blend cashews into a fine powder.  Add the potato and broth mixture, 2 additional cups of broth, Dijon mustard, garlic powder, and the 5 cloves of minced garlic to the blender cup.  Blend until a smooth sauce forms.  Add salt and pepper to taste and set aside.

In a heavy bottomed pan, heat 1Tbs of olive oil and the remaining minced garlic until the garlic is fragrant.  Add the cremini mushrooms and a pinch of salt, and stir until the mushrooms release their water, then add the soy sauce and rice wine vinegar and stir.   After this step, add the oyster mushrooms and stir briefly.  Remove from heat and set aside.

Evenly spread approximately 1 cup of sauce on the bottom of a deep baking dish.  Then add a layer of noodles, and add another layer of sauce.  Use a slotted spoon to remove the mushrooms from the cooking pan, using care to strain off any liquid remaining in the pan. Evenly distribute half the mushroom mixture on top of the sauce layer.  Continue layering the noodles, sauce, mushrooms, and noodles. When you reach the final noodle layer, add an additional layer of sauce and crumble the sunshine burgers on the very top of the lasagna.

Cover the baking dish with aluminum foil and bake for 25 minutes.  After 25 minutes, remove foil and bake for another 25 minutes.

Let the lasagna cool for 20 minutes, and then cut the lasagna into 8 slices.  Serve each slice garnished with fresh basil and enjoy!

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