Try R&R Mushrooms in These 3 Thanksgiving Recipes

Thanksgiving is just around the corner and what better way to enjoy the holidays than with some amazing, fuss-free traditional sides with a little something extra! Mushrooms make a healthy and delicious addition to everyone's family favorites! I am so excited to share these recipes with you and hope you share them with your family as well this holiday season. Let's get into it! 

R&R's ugly mushrooms are a great way to feed a crowd on a budget along with getting in a variety of nutrients from many different mushrooms. They work so well in this gravy and stuffing recipe, that I will never go without again! Shiitake mushrooms make a mean green bean casserole! I chose to use shiitakes in the green bean casserole instead of bacon and it was fabulous. They brought a more earthy and savory flavor to the dish and definitely makes you feel better after eating it. If you have a picky eater or someone who is not a fan of fungi, you can cut them up small enough and they will go unseen. I prefer them more chunky to better taste the flavors. All of these recipes are also completely dairy-free too! Pick up some of these delicious mushrooms for your holiday meal today.

Green Bean & Shiitake Casserole

Stove Time: 10 Minutes 

Bake Time: 30 Minutes at 400°

Serves: 4-6


  • 1 ½ Pounds Frozen Green Beans

  • ½ Pounds of Shiitake Mushrooms 

  • 4 Cloves of Garlic

  • Crispy Fried Onions 

  • ¼ Cup Vegan Butter 

  • ¼ White Flour

  • ½ Cup Cashews

  • 2 Cups Water or Vegetable Broth

  • 1 Tbsp Soy Sauce

  • 1 Tsp Thyme

  • 1 Tsp Nutmeg

  • 1 Tsp Cayenne Pepper

  • 1 Tsp Pepper

  • Salt to Taste 


  1. Unthaw a bag of frozen green beans.

  2. Wash and thinly slice the mushrooms and mince the garlic.

  3. Preheat oven to 400°

  4. Heat oil in a large skillet or Dutch oven on medium heat. Once the oil is hot, add mushrooms, garlic and soy sauce and cook until mushrooms are slightly golden.

  5. Add cashews and 1 cup of water or broth to the blender with a pinch of salt and blend until smooth.

  6. To the pan add in the butter, nutmeg, cayenne, thyme, salt and pepper. Cook for 2 mins once butter is melted add in the flour and cook until the flour starts to smell nutty about 2-5 minutes. 

  7. Slowly add in 1 cup of broth or water and whisk continually making sure there are no lumps. 

  8.  Add in the cashew mixture and cook until thickened then remove from heat and add in the green beans and stir until combined. 

  9. Pour mixture into a baking dish and bake for 30 mins. 

  10. Top with crispy onions and enjoy!

Ugly Mushroom Gravy

Cook Time: 25 Minutes 

Serves: 10


  • 1 lb of R&R's Ugly Mushrooms

  • 2 Small Yellow Onion 

  • 4 Cloves of Garlic 

  • ½ Cup of Flour

  • ½ Cup of Vegan Butter

  •  2  32oz of Vegetable Broth

  • 10 Fresh Sprigs of Thyme

  • 2 Tbsp Nutritional Yeast

  • 1 Tbsp Marmite 

  • 2-3 Tbsp Soy Sauce

  • Salt & Pepper to Taste


  1. Thinly slice the mushrooms and onions. Mince the garlic. Destem the thyme. 

  2. Heat butter in Dutch oven over medium heat. Add in mushroom garlic, onion, salt and pepper. Cook until onions are caramelized and mushrooms are browned. 

  3. Add in the soy sauce, marmite and fresh thyme.

  4. Slightly lower the heat and add in the flour and stir continuously. Cook until the flour smells nutty, then slowly add in the broth. Whisk together making sure there are no lumps, then return to medium heat. 

  5. Add in the nutritional yeast and more salt or pepper if needed. Stir until desired thickness is achieved.

  6. Remove from heat and serve hot.

Ugly Mushroom Stuffing

Prep: 5 Minutes

Bake: 350°

Stovetop: 10 Minutes 

Bake Time: 15 Minutes Covered then 15-20 Minutes Uncovered 

Serves: 4-6


  • 12 Oz Dry Cubed Bread

  • 8 Oz R&R's Ugly Mushroom 

  • 3 Cups Vegetable Broth

  • ⅓ Cup Vegan Butter

  • 1 Small Onion

  • 2 Stalks of Celery 

  • 1 Large Carrot

  • 1 Tbsp Fresh Herbs ( Thyme, Rosemary and Sage)

  • 1 Tbsp Soy Sauce

  • Salt and Pepper to Taste


  1. Preheat oven to 350°

  2. Wash and thinly slice all veggies and mushrooms. Mince the fresh herbs.

  3. Melt butter in a large skillet or Dutch oven.

  4. Add sliced mushrooms, carrots, onion, celery, salt and pepper. Cook on medium-high heat until tender. 

  5. Once tender add in fresh herbs and soy sauce and continue cooking 1-2 mins.

  6. Add in the broth and remove it from the heat. Add the cubed bread and toss until evenly coated.

  7. Grease an 8x8 baking dish and then add all your stuffing. Cover your baking dish with foil and bake for 15 minutes. After 15 minutes remove the foil and bake for an additional 15-20 minutes or until it starts to turn slightly golden and crispy. 

  8. Remove from the oven and enjoy!

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