Name: Vegan Wild Mushroom Osso Bucco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 cups of fresh mushrooms (I used a mix of cremini and button mushrooms); 2 cups of dry mushrooms (I used a mix of oyster and shiitake); 1 medium onion (minced); 1 large carrot (diced small); 2 sticks celery (diced); 4 cloves of garlic (minced); 1/4 cup white wine (optional (but nice)); 1 tbsp chopped fresh thyme; 1 tbsp chopped fresh rosemary (or substitute 1 tsp dry); 2 tbsp tomato paste; 2 tbsp tamari or soy sauce; 1/4 cup cashews soaked with 1/2 cup of water for at least 30 minutes (then blended into a smooth paste.); 1 tsp olive oil; Salt and ground black pepper to taste; For the gremolata:; 1/2 cup finely chopped parsley; Zest of 1 lemon (use organic); 1 clove small of garlic