Name: Senegalese Mushroom Yassa Style Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: African
Ingredients: 1.5 lbs (about 680g) cremini or portobello mushrooms, thickly sliced or quartered; 6 large onions, thinly sliced; 4 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1/3 cup fresh lime juice (from about 4-5 limes), plus extra wedges for serving; 3 tablespoons Dijon mustard; 1 Scotch bonnet or habanero chili, pierced (or to taste, optional for heat); 2 bay leaves; 4 sprigs fresh thyme (or 1 tsp dried); 2 cups vegetable broth; 1/4 cup olive oil or neutral oil, divided; Salt and black pepper, to taste; 2-3 scallions, sliced (for garnish); Optional: pinch of sugar for balance, fresh parsley for garnish

This vegan twist on classic Senegalese yassa features hearty mushrooms simmered in a tangy, caramelized onion sauce infused with mustard, lime, garlic, ginger, and a hint of heat. It’s a comforting, flavorful West African-inspired stew that’s bright, savory, and perfect for plant-based meals, evoking the vibrant tastes of Senegal.

Why You’ll Love This Recipe:

You’ll adore this Senegalese Mushroom Yassa because it transforms simple mushrooms into something extraordinary with layers of deep, comforting flavor. The star is the massive amount of slowly caramelized onions that melt into a sweet, rich base, balanced perfectly by the zesty punch of fresh lime juice and the subtle tang of Dijon mustard.

Ginger and garlic add warmth and aroma, while a touch of chili brings gentle heat without overwhelming. It’s hearty and satisfying yet light and refreshing—ideal for anyone craving bold African-inspired comfort food without meat. This dish feels like a hug in a bowl: easy to make, budget-friendly, naturally vegan, and endlessly craveable. Serve it over rice or grains, and watch everyone go back for seconds—it’s that addictive!

Yield: 4 servings

Senegalese Mushroom Yassa Style Recipe

Vegan Senegalese-inspired mushroom yassa: caramelized onions, tangy lime-mustard sauce, hearty mushrooms—bold, comforting West African flavors!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

1.5 lbs (about 680g) cremini or portobello mushrooms, thickly sliced or quartered
6 large onions, thinly sliced
4 cloves garlic, minced
1-inch piece fresh ginger, grated
1/3 cup fresh lime juice (from about 4-5 limes), plus extra wedges for serving
3 tablespoons Dijon mustard
1 Scotch bonnet or habanero chili, pierced (or to taste, optional for heat)
2 bay leaves
4 sprigs fresh thyme (or 1 tsp dried)
2 cups vegetable broth
1/4 cup olive oil or neutral oil, divided
Salt and black pepper, to taste
2-3 scallions, sliced (for garnish)
Optional: pinch of sugar for balance, fresh parsley for garnish

Instructions

Start by prepping your veggies—slice those onions nice and thin (they're the heart of this dish!), mince the garlic, grate the ginger, and slice the mushrooms into hearty chunks. Squeeze fresh lime juice and get everything ready so you can flow through the cooking like a pro.
In a large bowl, mix half the lime juice with 2 tablespoons mustard, a pinch of salt, and pepper. Toss the mushrooms in this marinade and let them sit for 10-15 minutes—this infuses them with tangy flavor and makes them extra delicious!
Heat 2 tablespoons oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, add the mushrooms (with thyme sprigs if using) and sear until golden-brown on both sides, about 4 minutes per batch. Remove and set aside—don't crowd the pan, or they'll steam instead of brown!
In the same pot, add the remaining oil and all those beautiful sliced onions. Season with salt and cook over medium-low heat, stirring often, for 20-25 minutes until deeply caramelized, golden, and sweet. This slow step is magic—be patient for that rich flavor payoff!
Stir in the garlic, ginger, bay leaves, thyme, and pierced chili. Cook for 2-3 minutes until fragrant and aromatic—your kitchen will smell incredible right now!
Add the remaining mustard and lime juice, stirring to coat the onions. Pour in the vegetable broth, scraping up any browned bits from the bottom for extra taste.
Return the seared mushrooms to the pot, nestling them in the onion sauce. Bring to a gentle simmer, then cover and cook for 15-20 minutes, letting everything meld and the mushrooms become tender and flavorful.
Taste the sauce—adjust with more lime for zing, salt, or a tiny pinch of sugar if needed to balance the tang. If it's too thick, add a splash more broth; if too thin, simmer uncovered a bit longer.
Remove bay leaves and thyme sprigs. Stir in sliced scallions for a fresh pop of color and mild onion bite.
Serve hot over steamed rice, fonio, millet, or your favorite grain. Squeeze extra lime wedges over top, garnish with more scallions or herbs, and enjoy every comforting, tangy, soul-warming bite—this is African-inspired goodness at its best!

Notes

This recipe is naturally vegan and gluten-free (check mustard/broth labels). For authentic heat, use Scotch bonnet sparingly—it's potent! The longer it sits, the better the flavors develop.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 274Total Fat 18gSaturated Fat 2gUnsaturated Fat 15gSodium 669mgCarbohydrates 27gFiber 6gSugar 12gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Caramelize the onions slowly over medium-low heat for maximum sweetness—don’t rush this step, as it builds the dish’s signature depth.
Sear the mushrooms in batches to avoid steaming; this gives them a meaty, golden texture.
Marinate the mushrooms briefly in lime and mustard for extra flavor infusion.
Taste and adjust acidity at the end—add more lime for brightness or a pinch of sugar if it’s too tangy.
Use fresh lime juice for the best zing; bottled can taste flat.
For authenticity, include a Scotch bonnet or habanero pierced whole for subtle heat that infuses without dominating.

Ingredients Notes:

Mushrooms are the hearty, umami-packed star here—cremini or portobello work best for their meaty texture, but shiitake add extra depth if available. The onions (use plenty!) caramelize to sweet perfection, providing the sauce’s body. Dijon mustard brings tangy French-colonial influence typical in Senegalese yassa, while fresh ginger and garlic offer aromatic warmth.

Lime juice delivers bright acidity to cut through richness, and vegetable broth or bouillon keeps it vegan and flavorful. A Scotch bonnet or similar chili adds authentic West African heat—adjust to taste. Bay leaves and thyme enhance the herbal notes, and olive oil or neutral oil ensures everything sautés beautifully without overpowering the dish.

Variations and Substitutions:

For a heartier version, add cubed eggplant alongside mushrooms for extra texture and depth, as in some vegan adaptations. Swap mushrooms for tempeh, tofu, or seitan for a different plant-based protein. If you prefer less heat, omit the chili or use milder jalapeño. Use lemon instead of lime for a slightly different citrus note.

For gluten-free, ensure mustard and broth are certified. Add olives or bell peppers for a twist seen in some yassa recipes. For non-vegan, incorporate grilled chicken or fish traditionally. Spice it up with extra ginger or garlic, or mellow it with a touch of coconut milk for creaminess.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The flavors deepen beautifully overnight! Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring in between. This dish also freezes well—portion into freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge before reheating.