recipes & wine pairings

Always vegan.

Oyster Mushroom Fra Diavolo + Wine Pairing

Oyster Mushroom Fra Diavolo + Wine Pairing

Fra Diavolo is a spicy red sauce, traditionally served with seafood and pasta. Oyster mushrooms (and lots of other shrooms) are a great alternative to seafood in many recipes since they offer a light flavor and the texture can resemble that of cooked clams and other shellfish when cooked correctly.


Since I love my spicy food, I make this recipe frequently in some form or another. If you’re not a fan of mushrooms and afraid to give them a try, swap them out for a veggie you do like (zucchini would be great) or just leave them out altogether! The spice level can be adjusted to your liking, but since this is a traditionally spicy recipe, I do recommend that you try it with at least a little bit of the crushed red pepper.


Usually when I eat red sauce, I choose a red wine to go with it. However, this recipe is intended to be a dupe of a seafood dish, which in my opinion goes best with white wine. Sauvignon Blanc is a bright and juicy wine that came to mind when looking for a pairing for this dish, and I was spot-on.


The Sauvignon Blanc I paired this recipe with is Duckhorn 2017 (Napa Valley, CA). I found it in my local wine store and recommend you try it, too. I’ve talked about my affinity for Duckhorn Vineyards in the past, when I paired their Decoy Chardonnay with my Roasted Squash Salad. This wine goes exceptionally well with this saucy pasta, contributing a lemony brightness, bringing the tender oyster mushrooms forward through the spicy tomato sauce. You can certainly use another wine that you like or can find locally. 

If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!

Oyster Mushroom Fra Diavolo

Prep Time: 5 mins  Cook Time: 23 mins   Total Time: 28 mins


·      1 tablespoon olive oil

·      1 pound oyster mushrooms, cleaned and roughly chopped

·      1 teaspoon apple cider vinegar

·      ½ teaspoon salt

·      4-5 cloves garlic, minced

·      3 shallots, small diced

·      1 28-ounce can crushed tomatoes

·      1 ½ cups dry white wine (I used Sauvignon Blanc)

·      ½ teaspoon dried oregano

·      1 teaspoon red pepper flakes (more if you like spicier like I do)

·      salt and fresh black pepper, to taste

·      1 pound spaghetti or buccatini (I used brown rice spaghetti)

·      ¼ cup pasta water

·      ¼ cup Italian parsley, finely chopped


1.    Heat olive oil in large high-sided nonstick skillet over medium-high heat until oil begins to shimmer. Add in oyster mushrooms and sauté 4-6 minutes, or until golden. Add in 1 teaspoon apple cider vinegar and sauté until evaporated. Set mushrooms aside on a plate or bowl to cool, and sprinkle with ½ teaspoon salt.

2.    In the same large skillet, add garlic and shallots and cook over medium heat until shallots are tender. Add in crushed tomatoes, white wine, oregano, pepper flakes, salt and pepper. Reduce heat to a simmer and stir occasionally, cooking until wine is cooked and sauce has thickened, about 15 minutes. Taste sauce and season with additional salt, pepper, or crushed red pepper to taste.

3.    While the sauce is simmering, cook your pasta of choice. Before draining the pasta, reserve ¼ cup of the starchy water the pasta cooked in.

4.    To the sauce, add the pasta water, cooked pasta, cooked oyster mushrooms, and chopped parsley. Toss together until well combined and serve hot.

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