So, for our very first blog post I thought I'd share our recipe for vegan stuffed mushrooms, since this is now my new favorite food in the whole world. In case you can't tell, I love mushrooms. These have been incredibly popular at any event we've served them at, and usually are one of the first items to disappear.
I apologize in advance for not having a recipe with precise ingredients; I cook these by the 'dump in a bowl until it tastes right' method. At any rate, when dealing with fresh ingredients measurements can do more harm then good; cloves of garlic can vary greatly in size, for example, and some are much stronger than others. Be comforted by the fact that there is almost no way to have these mushrooms come out wrong!
To start with, mushrooms! Any firm, small mushrooms work, like baby portabellas or button mushrooms. It's better to pick the smaller ones to make them bite sized and less messy. They'll most likely have little bits of dirt on them, and if they do, wipe them off with a cloth or paper towel. Do not wash them; mushrooms are like little sponges and will soak up all the water, only to release later when unwanted!
Separate the stems from the caps one by one. Save the stems, since we'll be using them for the filling; no part of those delicious mushrooms shall be wasted!!
Chop up the stems into little teensy pieces. And yes, teensy is a technical term!
Chop up a few celery stalks into equally small bits. Try to find organic celery if possible; since celery is one of the top fruits and vegetables with the most pesticide residue.
Chop half an onion.
Dice a few cloves of garlic. I prefer a lot of garlic!
Sautee the garlic, onion,, and celery in a little bit of either olive oil or vegan butter on medium high heat. When the celery is soft and the onions slightly translucent, add the mushroom stems. Don't cook the stems too long, or they tend to turn overly watery and mushy.
Add some white wine. Some people like dry wine, but I actually prefer sweet wine with this dish.
Turn the heat off, and add about 4 ounces of vegan cream cheese. I really like the taste and texture of Tofutti brand cream cheese. Spice it with some salt and pepper. If you have nutritional yeast, it adds a nice cheesy flavor.
line up the mushrooms on a lightly oiled sheet pan.
Stuff them with your delicious mixture. It looks more luscious if you overstuff them a little, so that they have a nice plump dome on top. If you like, you can sprinkle the top with some paprika and nutritional yeast.
Cook them at 400 degrees Fahrenheit for about 10 minutes, just enough to heat it up and slightly soften the mushrooms.
Then the best part: eat them! Share them and spread the joy!