Mushroom Escargot with Funchi

Vegan Mushroom Escargot with Funchi 

This dish draws its inspiration from the classic French preparation of escargot, rich, garlicky, herb-laden, but reimagines it entirely through a plant-based lens. Oyster mushrooms, with their delicate, yielding texture, absorb the vegan butter and parsley sauce to create something deeply satisfying. Served alongside funchi, the creamy cornmeal porridge beloved across the Caribbean, it becomes a dish that bridges culinary traditions and speaks to the global reach of thoughtful vegan cooking. 

Allergen information 

Dairy-free  |  Egg-free  |  Nut-free  |  Gluten-free  |  Soy-free 

Please note: always check your chosen vegan butter brand for soy or other allergen content, as formulations vary between products. 

Mushroom escargot with funchi 

Mixed mushrooms simmered in vegan butter, garlic and parsley  |  Serves 2 

INGREDIENTS 

• Vegan butter – 1/4 cup 
• Garlic, minced – 1/2 tbsp 
• Salt – 1/2 tsp 
• Fresh parsley, chopped – 1/4 cup 
• Oyster mushrooms, roughly chopped in large pieces – 1 cup 

METHOD 

1. Add all ingredients to a saucepan in one go. No need to saute separately. 
2. Cover with a lid and simmer on medium-low heat for 5 minutes, until the mushrooms have softened and absorbed the buttery, garlicky sauce. 
3. Check the texture. The mushrooms should be tender but still hold their shape. Adjust seasoning and serve immediately. 
4. Serve alongside warm funchi and garnish with extra fresh parsley if desired. 

About funchi: 

Funchi is a traditional cornmeal dish originating from the Dutch Caribbean, similar to polenta. It is made by slowly stirring cornmeal into salted boiling water until thick and smooth. It is naturally gluten-free, dairy-free and egg-free, making it an excellent allergen-friendly base for this dish. 

This dish has been created by By Hayley Cooper  |  Co-Founder & Global Operations Director, Vegan Hospitality 

Allergens in this dish indicated by the Box (es) Marked ‘x’