Sunday, 8 September 2013

Sleepy Sunday - Stuffed Mushrooms

The second Sleepy Sunday of Vegan Mofo and today's recipe is stuffed mushrooms. I haven't picked any beans today, this last week has seen a lot of harvesting. The beans still have lots of flowers in waiting but I figured I'd give the little beauties a day of from harvesting. They've worked hard over the last week or so.

I raided my store cupboards to see what I had lying in wait and I unearthed a tin of adzuki beans, which if I'm honest has been lurking in the back of the cupboard for some time.

First I did a little taste experimenting to see what other flavours worked well with the adzuki beans. I tried maple syrup, agave nectar, black pepper, nutritional yeast, white miso, garlic puree and houmous. My favourite flavour combination without a shadow of doubt was the white miso. 


 I also liked the nutritional yeast so the next taste experiment was to mash 4 beans with a little white miso and nutritional yeast and it worked really well. A sprinkling of black pepper finished it off nicely.

I already knew what worked well with mushrooms and so I set to with a make up as you go along recipe, where you just follow your heart.

Ingredients
4 Portobello mushrooms
50g Red onion (home grown, yes they were only little!)
1 Garlic clove
1 Can of Adzuki beans, rinsed
3 Tsp White miso
3 Tbsp Nutritional yeast
2 Tsp dried parsley flakes
30g Wholemeal/seeded bread

Method
Finely dice the onion and mince the garlic. Saute the onion over a low heat until translucent then add the garlic and saute for another 2 minutes, being careful not to burn.

Add the rinsed beans and cook for another 3 minutes until heated through.


Add the white miso and stir through the beans, next add the 2 tablespoons of the nutritional yeast and stir through again until everything is incorporated. Add a good grind of black pepper and mash the mixture with a potato masher. You're not looking for a completely smooth paste you need some texture. Add 1 teaspoon of the parsley and mash again.

To make the crispy top place the bread, remaining nutritional yeast and parsley in a food processor and process until you have fine breadcrumbs. Transfer to a plate.

Peel and take out the stalks of the portobello mushrooms and very thinly take a slither from the top of the mushroom so it stands without wobbling. Stuff with the bean mixture and top with the breadcrumbs, pressing down firmly.


Bake in a moderate oven for 20-30 minutes depending on the size of your mushrooms.


I didn't have 4 Portobello mushrooms so I put half of the bean mixture in the fridge for a quick and easy supper, later in the week.



16 comments:

  1. What a great idea to do a taste experiment. The mushrooms looks fantastic!

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    1. Thanks! I quite often have a taste experiment, sometimes they go horribly wrong mind you! hahaha

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  2. Miso & azuki beans is totally the best combo. There's a recipe in AFR that uses them and noodles to make a super delicious stir fry, it's my favourite!

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    1. Thanks Jojo, I really must buy that book everyone raves about it. The stir fry sounds yummy :)

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  3. These sound yummy! I've heard talk of white miso but it doesn't seem to be on sale anywhere near me!

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  4. Try Waitrose supermarket, that's where I get mine from, none of the other supermarkets near me stock it. :)

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  5. These look thoroughly delicious!

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    1. Thanks Helen, this experiment worked, I'll definately make them over and over again :)

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  6. I just love stuffed mushrooms, and these look amazing, great clear pics and clear instructions, I must have a go... Thanks for posting them up.

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    1. Hi Laura, don't forget to vote for my recipe on http://theflexitarian.co.uk/2013/11/25/feast-eyes-vegan-vote-now/
      Jasmine x

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  7. Excellent recipe

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  8. Yum Yum they look scrummy

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  9. delicious! worth a try

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  10. I do really like stuffed mushrooms and these look and sound great

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Thanks for leaving a comment, Jasmine x