CHRISTIENNE MILLER / SASSY VEG PRODUCTIONS
UnBeefy Burgundy Stuffed Mushrooms
12 - 16 whole (stem in) large mushrooms cleaned and poached in boiling water for 2 - 5 minutes
Stuffing
1 cup TVP (textured vegetable protein) granules or flakes, reconstituted with 7/8 cup boiling vegetable or unbeef broth
2 TBSP olive oil or Earth Balance
1 TBSP diced onion
2 cloves minced garlic
1 cup fine bread crumbs
½ cup finely chopped walnuts
¼ cup finely chopped parsley
1 tsp salt
1 tsp sage
½ teaspoon thyme
¼ teaspoon black pepper
Sauce
3 ounces Earth Balance
1/3 cup diced onions
1 cup burgundy wine
1 TBSP better than beef or unbeef or veggie bullion
2 tsp white pepper
4 tsp minced garlic
12 TBSP sherry
1 tsp agave nectar
Directions
- 1. Preheat oven to 375.
- 2. Hollow mushroom caps and dice removed stems.
- 3. In a skillet, heat oil or Earth Balance and sauté the onions, garlic, and diced mushroom stems until nicely browned. Add the reconstituted TVP and all the other ingredients and spices and cook a few minutes until blended. Take of the heat and stuff the mushrooms, placing them in an oiled baking dish.
- 4. In a new saucepan, sauté diced onions and garlic in Earth Balance until nicely browned and pour in a blender with other ingredients. Pour over mushrooms.
- 5. Bake uncovered - basting frequently - for 25 - 30 minutes, until mushrooms are tender.
Serves 6 - 8
