Vegan Hazelnut and Red Wine Stuffed Mushrooms

Our home computer has been having issues, so no new uploading yet from me - so how about a recipe? Stay tuned for forthcoming Stumptown Vegans reviews on Tour de Crepes, Paradox Cafe and Half & Half as well...

Hazelnut and Red Wine Stuffed Mushrooms


By jess of Get Sconed!

Ingredients:

12-14 white or cremini mushrooms
1 tablespoon extra virgin cold-pressed olive oil
1/4 cup of raw hazelnuts 
2 tablespoons breadcrumbs
1 tablespoon vegan red wine (use one you like!)
1 – 1.5 tablespoons tamari, soy sauce or shoyu

2-3 cloves of garlic (to your personal preference)

Dash sea salt

Dash fresh ground pepper

3/4 teaspoon dried basil

1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

Optional:

Olive oil spray
Pinch nutritional yeast

Extra:

Olive oil
Vegan red wine
8x8 baking pan
Frying pan or small wok

1. Preheat oven to 375F. Toast whole hazelnuts on a non-greased baking sheet for 7-10 minutes. Remove from oven and let cool 5-10 minutes.
2. Change heat to 400F.
3. Coarsely chop the nuts or pulse 3 times in a food processo
4. Move the nuts to a small bowl and stir in the breadcrumbs, a dash of sea salt, freshly ground black pepper and a very small pinch of nutritional yeast, if using
5. Remove mushroom stems with a firm but not too firm joystick wiggle. Scrape out fins (black part) with a spoon if desired. Set the caps aside. Finely chop the stems, or pulse 2-3 times in a food processor.
6. Preheat a pan on medium heat with the olive oil. Add the minced garlic and cook for 2 minutes, being careful not to burn.
7. Add the chopped caps and sauté for 2-3 minutes more; you will see the mushrooms start to juice.
8. Add the herbs, tamari or soy sauce and red wine. Sauté for 3-4 minutes, until the liquid is absorbed.
9. Stir the sautéed mixture into the breadcrumbs, mixing well with a fork to form a new consistency.
10. Lightly grease a small baking pan (that will fit your shrooms!) with olive oil. An 8x8 pan works well for this.
11. Using a small measuring spoon (such as a ½ teaspoon), scoop the mixture, holding one mushroom at a time over the breadcrumb/nut mix bowl, into the center. Pat the mixture with the back of the spoon or your finger, so it is tightly packed. Depending on the size of the spoon, use 1-3 scoops.
12. Place each stuffed mushroom onto the lightly greased pan, next to one another.
13. Once assembled, drizzle over the mushrooms in the pan with more extra virgin olive oil and red wine, enough so a very small amount of liquid is on the bottom of the pan.
14. Bake for 15-18 minutes, until browned. Broil for one minute, if desired.
15. Enjoy with a glass of the red wine as an appetizer or side dish. This works accompanies garlic roasted asparagus and pasta wonderfully.

Pre-bakedVariation: marinade de-stemmed caps overnight in a mixture of the following: red wine, garlic, freshly chopped basil and olive oil.

Let me know if you have any questions or comments!

This recipe also appeared in the online edition of Herbivore Magazine.