Vegetarian Clams in Tomato Sauce
Discover the perfect plant-based twist on a seafood classic with this recipe for *Vegetarian Clams in Tomato Sauce*. Crafted with tender king oyster mushrooms sliced into clam-like discs and sautéed to golden perfection, this dish captures the essence of the original while remaining completely meat-free. A fragrant tomato sauce made from crushed tomatoes, white wine, garlic, and aromatic herbs like oregano and basil creates a rich, tantalizing base, while a touch of red pepper flakes adds a gentle kick. Finished with fresh parsley and a squeeze of lemon for brightness, this hearty and flavorful recipe is ideal served with crusty bread or over pasta. Ready in under an hour and perfect for a cozy dinner or special occasion, this vegetarian dish is a must-try for anyone craving bold Mediterranean flavors. Keywords: vegetarian clams, king oyster mushroom recipe, meat-free tomato sauce, plant-based seafood alternative, Italian-inspired vegetarian dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounce king oyster mushrooms
- 3 tablespoon olive oil
- 4 cloves garlic
- 1 medium onion
- 28 ounce canned crushed tomatoes
- 1 cup white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoon fresh parsley
- 1 medium lemon
Instructions
Clean the king oyster mushrooms and slice them into discs about 1/3 inch thick to mimic clam shape.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the mushroom discs to the skillet and sauté for about 5 minutes on each side until they are browned and slightly crispy. Set them aside on a plate.
In the same skillet, add another tablespoon of olive oil if needed. Finely chop the garlic and onion, then add them to the skillet.
Cook the garlic and onion until they are soft and translucent, about 5 minutes.
Add the white wine to the skillet and allow it to simmer for another 3 minutes or until reduced by half.
Stir in the canned crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Allow the mixture to simmer for 10 minutes until thickened slightly.
Return the sautéed mushroom 'clams' to the skillet, making sure they are well coated with the tomato sauce.
Simmer for an additional 10 minutes to allow the flavors to meld.
Finely chop the fresh parsley and sprinkle it over the finished dish before serving.
Slice the lemon and squeeze juice over the dish to taste.
Serve hot with crusty bread or over pasta for a complete meal.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 48.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4666 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
