Laura Theodore's Vegan-Ease

 
 

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Mushrooms, Mushrooms, Mushrooms!

 

Everyone who follows the Jazzy Vegetarian television show, radio show, cookbooks, and blog knows how I adore mushrooms! So, I am super exited to share one of my favorite mushroom recipes from my newest book, Laura Theodore’s Vegan-Ease, plus a wonderful recipe below, from the talented Dianne Wenz!

 

 

My Walnut and Quinoa Stuffed Portobello Mushrooms are super meaty tasting, and filled to the brim with hearty quinoa, walnuts, sweet red peppers and fresh basil, making them a colorful, crowd-pleasing entrée for Easter dinner, or any soirée!

 

 

Walnut and Quinoa Stuffed Portobello Mushrooms

Makes 6 to 8 servings 

 

1 cup uncooked quinoa, thoroughly rinsed and drained

2 cups water

½ vegan bouillon cube

8 portobello mushrooms, stems removed

2 tablespoons plus 2 teaspoons extra-virgin olive oil

¼ teaspoon sea salt, plus more as needed

2/3 cup diced sweet red pepper

2/3 cup walnut halves, chopped

½ cup chopped fresh basil

1/3 cup roasted and salted cashews, chopped

2 cloves garlic, minced

3 tablespoons capers, drained and rinsed

2 teaspoons all-purpose seasoning blend

1/8 teaspoon freshly ground pepper

Basil sprigs, for garnish (optional) 

 

Put the quinoa in a saucepan with the water and bouillon cube. Cover and bring to a simmer over medium-low heat. Cook for 15 to 17 minutes or until all the water is absorbed. Fluff with fork, remove from heat and let cool for 20 to 30 minutes.

 

Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

 

Put the mushrooms gill side up on the prepared pan. Drizzle ½ teaspoon olive oil and a dash of sea salt over the gills of each mushroom.

 

Put the cooled quinoa, sweet red pepper, walnuts, basil, cashews, garlic, capers, all-purpose seasoning, 1/8 teaspoon salt and pepper in a large bowl. Stir gently with a large spoon to combine. Put 1/3 heaping cup of the quinoa mixture into each mushroom, patting it down firmly as you go. Brush the top of the quinoa mixture on each mushroom with about ½ teaspoon olive oil, using a pastry brush or back of a small spoon.

 

Tent the mushrooms with foil. Bake for 50 minutes, or until the mushrooms are soft.

 

Remove foil from the mushrooms and bake uncovered for 10 to 15 minutes, or until the top of the stuffing gets slightly golden. Put the pan on a wire rack and cool for 10 minutes before serving.

 


This gorgeous Caramelized Onion & Mushroom Tart is from the new ebook from Dianne Wenz, What’s For Dinner? Dinnertime Favorites from Dianne’s Vegan Kitchen!

 

What’s for Dinner? is the first in my Dianne’s Vegan Kitchen Favorites e-book series! It features 20 of the most popular dinner recipes from her blog, and she has included some new favorites, too! Every recipe has a lovely photograph, along with tips on keeping your kitchen well stocked. It’s a wonderful book!!!

 

Dianne’s Caramelized Onion & Mushroom Tart is warm and comforting, combining some caramelized onions, mushrooms, and tofu ricotta – all served up in one tasty little package. It’s perfect for dinner parties and potlucks. In fact, it was voted the favorite main dish in the 2014 Virtual Vegan Potluck!

 

Caramelized Onion & Mushroom Tart (by Dianne Wenz)

 

For the Filling

1 large yellow onion, sliced (about 2 cups)

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 1/2 teaspoons salt, divided

10 ounces crimini or white button mushrooms, sliced

1 package (14 ounces) firm tofu, pressed, and drained

1/4 cup lemon juice

1/2 cup nutritional yeast

2 tablespoons olive oil

2 cloves garlic

1 teaspoon dried basil

2 cups baby spinach, loosely packed

1/4 cup chives, chopped

 

For the Crust

2 cups spelt flour


1 teaspoon sea salt

1/4 cup olive oil


1/2 cup cold water

 

 

Preparation

Preheat the oven to 350°F.

 

Cook the sliced onions in a large pan over medium-high heat with the olive oil, balsamic vinegar, and 1/2 teaspoon of salt. Cook for 15 to 20 minutes, stirring often. The onions will brown and become fragrant. Add the mushrooms and another 1/2 teaspoon of salt, and cook for another 15 to 20 minutes, until they also become brown and fragrant.

 

While the vegetables are cooking, make the crust. Oil a 10-inch pie pan or tart pan. Combine the crust ingredients in a bowl and knead until mixed. Roll onto a lightly floured surface until the crust is about 13 inches across. Gently pick up the dough and place it in the pie pan. Press into all of the corners and trim away any excess. Set aside.

 

Blend the tofu, lemon juice, nutritional yeast, olive oil, garlic, basil, and 1/2 teaspoon salt in a food processor. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable stock if the mixture is too thick. Add the spinach and pulse until it’s mixed in.

 

To assemble the tart, spread the tofu mixture in the bottom of the crust. Add the mushrooms and onions, pressing down slightly with a spatula.

Cook the tart for 40 to 45 minutes, until the crust is cooked and it’s heated throughout.

Sprinkle the chopped chives over the tart before serving. Slice and enjoy!

 

Recipe reprinted with permission from What’s for Dinner? Dinnertime Favorites from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Download your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/