My favorite mushrooms to stuff are Shikake, and since I found a huge basket of them at the farmers market this weekend, I got to work. This simple, vegan dish makes for a lovely spring supper.
Pre-heat oven to 375 F
12-16 medium Shitake mushrooms
3 tbsp grapeseed or olive oil
1 tsp fenugreek seeds
1medium onion, minced
2 gloves garlic, minced
1 small fennel bulb, finely chopped
4 -ounces of tempeh, finely chopped
2 tbsp Tamari sauce
1 cup chopped pecans
1 cup breadcrumbs
Vegan butter substitute (I love Melt)
Salt and pepper to taste.
Remove stalks from Shitake. Smear a little vegan spread or butter on the bottom on each mushroom, and arrange them bottom bottom-side-down in a baking dish.
Heat the oil in a large skillet and add the Fenugreek seeds. Fry for a minute.
Add the onion, garlic and fennel. Fry over a medium heat, constantly stirring, until the onion and fennel is soft.
Add the tempeh and fry for a further 2-3 minutes. Stir in the Tamari
Add the pecans and break crumbs and fry for another minute. Season well.
Place a dot of vegan butter substitute into each mushroom. Spoon in the stuffing.
Cover with foil, and bake for 15 minutes. Remove foil and bake for a further 10 mins.
Sprinkle with chopped flat leaf parsley before serving.