Thursday, 21 March 2013

Mushroom Filling (Vegan)

I love mushrooms. I know a lot of people who can't stand them and I just don't get it. Especially since eliminating most animal products from our diet I've found mushrooms give that depth of flavour that you might be used to with meat dishes. I found this amazing recipe for perogies and just had to give it a try. Since then I have used this stuffing in phyllo pastry and won ton wrappers and they both came out great. Talk about an easy appetizer.

10-12 cremini mushrooms (or whatever mushrooms you want)
1 onion
1 tbsp vegan Worcestershire sauce
1-2 tbsp coconut oil
1 tbsp balsamic vinegar
1 tsp thyme
salt and pepper to taste

Roughly chop your mushrooms and onions while you're heating up the coconut oil in a good-sized pan over medium heat. You're going to be throwing them in the food processor when you're done so don't worry how they look but don't leave huge chunks or you'll have issues later. Put the mushrooms and onions into the pan. Mushrooms usually take up all the moisture at first then they sweat it all out when they soften and brown then the moisture in the pan evaporates and that's usually how you know when they're done. Once they have started to sweat a bit then add your Worcestershire sauce, thyme and pepper. After they are soft and browned and the juices have started to evaporate add your balsamic vinegar and remove from the heat to cool a bit. Once cooled put in your food processor and pulse it until it is a ground beef consistency. Not too smooth but no big chunks. That's it! Now you can add it to any delivery vehicle you want. You can use it to stuff pasta shells maybe with a nice cashew cream over the top. As I said I have used it in perogies, phyllo and won tons and it seriously tastes great in anything!

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