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    Oh My Veggies » Vegan Recipes » Vegan Pasta Recipes

    Wild Mushroom Fettuccine with Smoked Apple Sage Vegan Sausage

    Published: Nov 15, 2011 · by Nicole · Updated: Mar 24, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    wild mushroom fettucine with vegan sausage

    This rustic vegan pasta dish is loaded with hearty flavor from wine-braised leeks, wild mushrooms, and crumbled vegan sausage. Yum!

    wild mushroom fettucine with vegan sausage being served in a bowl
    Jump to:
    • I grew these mushrooms!
    • Wild Mushrooms + Field Roast Apple Sage Sausage
    • Tips & Variations
    • More Vegan Recipes
    • Recipe
    • Comments

    I grew these mushrooms!

    After reading about Back to the Roots mushroom growing kits on several blogs, I decided to try them out for myself. Having had so little luck in my recent backyard gardening efforts, I figured that I'd try my hand at growing mushrooms.

    Mushrooms grow on trees! They grow on our lawn after rain! Mushrooms are everywhere! You can't not grow mushrooms! Right?

    Back to the Roots Mushroom Kit

    Well, yes and no. I managed to get two crops out of my mushroom kit, but they were a little bit stunted because the first crop came when the air conditioning was on and the second was when we started turning on the heat.

    Mushrooms need dampness and even with my obsessive misting, the mushrooms kind of dried out (as you can see in the picture below). Bummer.

    But still, I got some oyster mushrooms out of the deal, and I can say that I grew them myself, so that was awesome.

    Wild Mushrooms + Field Roast Apple Sage Sausage

    So naturally, I had to create a new recipe to show off my home grow mushrooms. I thought the earthy flavor of the mushrooms would be a perfect match for one of my other favorite vegan products - Field Roast's Smoked Apple Sage Sausage. Obviously, not sausage, since it's vegan.

    And this recipe did not disappoint! It's a simple dish of fettucine pasta tossed with wine braised leeks, sweet and savory vegan sausage, and my own wild mushrooms. Yum!

    Oh, and if you're experimenting with vegan sausage, be sure to try my Sweet Corn, Vegan Sausage, and Thyme Pizza too.

    wild mushroom fettucine with vegan sausage in a large pan

    Tips & Variations

    Of course, if you don't plan on growing your own mushrooms, you can use any type of mushroom you like in this pasta dish. I would opt for oyster mushrooms, baby portobellas, or a mix of both.

    And if you can't find the Field Roast sausage near you, you can substitute your own favorite vegan sausage brand. Or if you're feeling really ambitious, you can make your own homemade vegan sausage.

    Feel free to experiment with other veggies as well. I bet this would be delicious with some wilted spinach or even roasted butternut squash.

    close up of wild mushroom fettucine with vegan sausage

    More Vegan Recipes

    If you love this Wild Mushroom Fettucine, be sure to check out these other delicious plant based ideas:

    • 17 Vegan Recipes that Replace Meat with Mushrooms
    • Spicy Vegan Mushroom Pasta
    • 30+ Easy Vegan Weeknight Dinner Recipes

    Recipe

    wild mushroom fettucine with vegan sausage

    Wild Mushroom Fettuccine with Smoked Apple Sage Field Roast Sausage

    This rustic vegan pasta dish is loaded with hearty flavor from wine-braised leeks, wild mushrooms, and crumbled vegan sausage. Yum!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Course: Main Course
    Cuisine: American, Italian
    Diet: Vegan, Vegetarian
    Keyword: back to the roots mushroom recipes, field roast sausage recipe, vegan pasta, wild mushroom fettucine
    Servings: 4 servings
    Calories: 347kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tbsp olive oil
    • 2 large leeks halved lengthwise, cut into 1 inch pieces and rinsed thoroughly to remove grit (use the light green and white parts only!)
    • ½ cup white wine
    • 4 oz oyster mushrooms coarsely chopped
    • 8 oz button mushrooms sliced
    • 2 Smoked Apple Sage Field Roast sausages crumbled
    • 8 oz whole wheat fettucine cooked according to package directions
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • Heat oil in a large skillet over medium-high heat. Add leeks and ¼ c. wine. Cover and cook 7-8 minutes.
    • Add mushrooms and remaining wine. Cook about 8 minutes more, stirring frequently, until mushrooms are just beginning to brown. Add crumbled sausage to pan and cook 2-3 more minutes.
    • Add fettucine to pan and toss. Season with salt and pepper.

    Nutrition

    Calories: 347kcalCarbohydrates: 53gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 48mgSodium: 245mgPotassium: 539mgFiber: 4gSugar: 6gVitamin A: 791IUVitamin C: 7mgCalcium: 51mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Food Photography with an iPhone »

    Vegan Main Dishes, Vegan Pasta Recipes, Vegan Recipes, Vegetarian & Vegan Pasta Recipes, Vegetarian Main Dishes, Vegetarian Recipes easy meals, fall, leeks, main dishes, mushrooms, pasta

    Reader Interactions

    Comments

    1. Julie says

      November 15, 2011 at 6:31 pm

      I'm drooling...... also very impressed you grew mushrooms! Fingers crossed I can grow some too!!

      Reply
      • The Type A Housewife says

        November 15, 2011 at 10:01 pm

        Are you growing them from a kit? I've seen ones for shiitakes too and they're calling my name, but I'm going to wait until the spring. It's probably cheaper to buy them, but not nearly as much fun!

        Reply
    2. BKWilliams says

      November 15, 2011 at 9:00 pm

      This looks so good. I love mushrooms fresh or cooked.

      Reply
      • The Type A Housewife says

        November 15, 2011 at 9:53 pm

        I love cooked mushrooms, but I have never liked them raw. Have you tried roasting mushrooms? They are great like that!

        Reply
    3. BusyWorkingMama says

      November 15, 2011 at 9:31 pm

      I have never tried to grow them but remember in Poland that there were several farms near my grandmother's farm that did. They were cinder-blocked, dark and moist greenhouses. I remember going to sneak a taste every now and then 🙂 We also went mushroom picking in the local forests.

      Reply
      • The Type A Housewife says

        November 15, 2011 at 9:53 pm

        I have heard about people picking mushrooms in forests, but that would make me nervous! I am so inept, I just know I'd end up poisoning myself. 🙂

        Now I want a cinder-block mushroom farm in my backyard!!!

        Reply
        • BusyWorkingMama says

          November 15, 2011 at 10:15 pm

          We picked them in the woods of Michigan when I lived up north.

          Reply
    4. Kelly says

      November 16, 2011 at 1:35 am

      This sounds so good and perfect for fall! The mushrooms looks so pretty, it's a shame they weren't very good.

      Reply
      • The Type A Housewife says

        November 16, 2011 at 7:12 am

        The mushrooms were really good--I just couldn't get them to grow very big because they started drying out on the edges.

        Reply
    5. blueviolet says

      November 16, 2011 at 10:49 am

      That looks terrifically yummy!

      Reply
    6. [email protected] eco friendly homemaking says

      November 16, 2011 at 11:44 am

      Oh how impressive!! This looks so amazing!

      Reply
    7. Val says

      November 17, 2011 at 10:58 am

      Oh mah gawd. I am totally going to get a mushroom kit now!!!

      Reply
      • The Type A Housewife says

        November 17, 2011 at 10:05 pm

        They sell them at Whole Foods too! The ones at ours literally have mushrooms busting out of the tops. 🙂

        Reply
    8. snixykitchen says

      April 04, 2012 at 2:44 am

      So impressed that you grew your own mushrooms! I'm too scared that I'd accidentally grow mold or hallucinatory mushrooms instead - haha. I was just saying that foraging for my own mushrooms is on my bucket list though...

      Reply
      • The Type A Housewife says

        April 04, 2012 at 5:06 pm

        Ha! I had that thought too, but at least with oyster mushrooms, they have such an obvious shape that you know you haven't grown something poisonous. 🙂 Now, foraging for mushrooms, I just KNOW I would pick the wrong ones!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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