Mushroom Loaf

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Mushrooms – people either love them or hate them. I absolutely love them. Hence, the mushroom loaf. Tasting Table came out with a wonderful recipe for a Mushroom Loaf.

I served this to my parents and they said it tastes like Thanksgiving, aka stuffing. The downfall to my first attempt was over dicing my mushrooms – the consistency was pretty….soft. Next time, I will follow the recipe more closely and do a fine chop/dice – but don’t bring out the food processor to do this. Oops.

I love the flavor and texture of this – the oats, breadcrumbs and walnuts; along with the topping of ketchup, remind me of everything I want a “meat”loaf to be.

Have you tried any meatless loafs before? Whether you have, this one is definitely worth a try (unless you fall into the anti-mushroom category…then stick with a lentil loaf!)

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Portobello stuffed with Hummus, Caramelized Onion, and Swiss Cheese

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I fully believe that learning how to cook is one of the most empowering journeys that one can embark on. I have gone from frozen meals to this – a restaurant worthy dish. And, the best part is, this particular recipe is super easy.

Step one: Make or buy your hummus. I make mine, it’s different every time. This time, I soaked dry beans overnight, strain and rinse in the morning, then simmered them for an hour or two, until they were very soft. I reserve some of the liquid and puree the chickpeas while they are still piping hot. I added roasted garlic, lemon juice, salt, pepper, cumin and olive oil.

Step two: Caramelize the onion. In a cast iron skillet, I melted 2 Tbls of butter and thinly sliced my onion. Slowly cook your onions, this whole process took me about 30 minutes. Towards the end, I added a splash of white wine, just because. Make sure to salt/pepper this as well.

Step three: While onion is cooking, pre-heat oven to 400F and prep the mushroom. Remove the stem and clean the mushroom however you see fit. Sometimes I rinse them if they’re really dirty, otherwise I use a clean, damp cloth. Once clean, season with salt and pepper and put a good layer of hummus inside the cap.

Step four: Add the onion mixture to the portobello. I used about half the onion mix. Cook for 10 minutes.

Step five: Wilt the kale, use the same pan you sautéed the onion and cook until just soft.

Step six: For the balsamic reduction, I used the same pan, again. I used about 1/2c balsamic which reduced to 1-2 tsp. Keep it at a simmer and watch it so it doesn’t burn.

Step seven: Add the cheese (if desired) to the mushroom, cook for another 10 minutes.

Step eight: Plate! Kale-Mushroom-Balsamic.

Enjoy!

Vegan Biscuits and Gravy

Biscuits and gravy must be one of the least photogenic foods out there….

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Case in point. Moving on, it was incredibly simple to make, especially since I used a vegan, ready made biscuit. Do I recommend always doing this? Absolutely not. Ready made vs. homemade, homemade wins hands down every time. However, let’s be real, some of us don’t want to knead out a batch at 9am. We have other things to do, places to be, etc.

For the gravy, I used a package of Trader Joe’s frozen mushrooms. It was all I had on hand, and I wanted the sauce to have some substance. I pulsed the mushrooms in the food processor a few times. Then, in a cast iron skillet, I heated some oil and added the mushrooms. After the mushrooms were cooked, I added 1 Tbls of flour, along with salt, pepper and paprika. I cooked the flour into the mushrooms and slowly whisked in some unflavored almond milk. I let the gravy thicken and removed from the heat. Add a generous portion of gravy to each biscuit. If you’re feeling adventurous, add a tofu scramble or fried egg to the dish.

Mushroom Bourguignon

When I hear Bourguignon, I think of Julia Child. Unfortunately the recipe from her contains beef (or Boeuf). Luckily, there are some creative vegetarians and vegans out there and I couldn’t have been more thrilled to see this Mushroom Bourguignon recipe from Deb Perelman. I don’t know how it serves four though. It served myself and two guests and I have at least two or three meals left over. I didn’t modify much, it’s a great recipe. Enjoy!

Ingredients

  • 2 Tbls olive oil
  • 2 Tbls Earth Balance butter, softened
  • 16oz portobello mushrooms, 16 oz white mushrooms, in 1/4-inch slices
  • 1/2 carrot, finely diced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 c red wine
  • 2 c vegetable broth
  • 2 Tbls tomato paste
  • 1/2 tsp dried thyme
  • 1 1/2 Tbls all-purpose flour
  • 1 c pearl onions

Steps for Bourguignon:

  • Heat the one tablespoon of the olive oil and one tablespoon of butter in big pot over high heat. In small batches, sear the mushrooms and pearl onions until they begin to take on a little color, but the mushrooms do not yet release any liquid — about three or four minutes. Remove them from the pan and set aside.
  • Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
  • Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms and pearl onions with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.
  • Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
  • Serve over mashed potatoes

Ingredients and Steps for potatoes:

  • 9 baby red potatoes
  • 1 Tbls Earth Balance Butter
  • 1/4 c plain soy milk
  1. Quarter potatoes and boil until fork tender
  2. Drain the liquid, return to pot, begin to mash
  3. Heat the butter and liquid in a sauce pan. Add to mashed potatoes
  4. Salt and pepper to taste