The latest in my series of healthy vegan recipes is a vegan mushroom recipe that makes a delicious appetizer, or you could make a meal by putting the stuffed mushrooms on a bed of greens or grains. Mushrooms, as a relatively solitary representative in our diet from the fungi family, bring a very different nutrient profile from most other vegetables. They are thought of as an important component of healing in Chinese medicine.
Prep Time: 10 min. Cooking time: 35-40 min. Time from start to eating: 45-50 min. Makes enough for 12 mushrooms.
Healthy Vegan Mushroom Recipe Ingredients
12 large mushrooms;1 small yellow onion; 1 tsp olive oil; 1 garlic clove, minced; 1 Tbsp fresh thyme (or 1 tsp dried); 2 Tbsp red or white wine; 3 Tbsp water; 1 bunch fresh spinach leaves, chopped; sea salt to taste; 1/4 cup almonds, toasted and then ground; Salt & pepper to taste; 1 Tbsp nutritional yeast (optional)
Healthy Vegan Mushroom Recipe Directions
1. Extract the stems off the mushrooms, chop them up, and set them aside. Remove any dirt off the mushroom head.
2. In a large pan, saut until translucent the chopped onion in olive oil, then add the garlic with the chopped mushroom stems and thyme.
3. When the stems are soft, deglaze the pan with wine (both white and red will give a very distinct flavor, but whatever you like), and then add water.
4. Put the mushrooms in pan, tops down, and spoon a bit of the juice over them. Let them simmer in the liquid for about 5 minutes.
5. While they are cooking, grind the toasted almonds in a blender, food processor, or coffee grinder. Mix the ground almonds in a bowl with nutritional yeast (optional), salt and pepper. You can always use pre-ground almonds for this, but they just won't reasonably have as much flavor.
6. Take the mushrooms from the pan, and then add the spinach into the pan. Sprinkle with some salt, letting the spinach to just wilt.
7. Stir in the almond mixture after taking the pan off the heat.
8. Fill the mushroom caps with the filling, then put in a single layer on a baking dish and bake in a preheated oven at about 350 degrees F for 15-20 minutes. The mushrooms should start to turn golden, and the stuffing will start to brown.
Prep Time: 10 min. Cooking time: 35-40 min. Time from start to eating: 45-50 min. Makes enough for 12 mushrooms.
Healthy Vegan Mushroom Recipe Ingredients
12 large mushrooms;1 small yellow onion; 1 tsp olive oil; 1 garlic clove, minced; 1 Tbsp fresh thyme (or 1 tsp dried); 2 Tbsp red or white wine; 3 Tbsp water; 1 bunch fresh spinach leaves, chopped; sea salt to taste; 1/4 cup almonds, toasted and then ground; Salt & pepper to taste; 1 Tbsp nutritional yeast (optional)
Healthy Vegan Mushroom Recipe Directions
1. Extract the stems off the mushrooms, chop them up, and set them aside. Remove any dirt off the mushroom head.
2. In a large pan, saut until translucent the chopped onion in olive oil, then add the garlic with the chopped mushroom stems and thyme.
3. When the stems are soft, deglaze the pan with wine (both white and red will give a very distinct flavor, but whatever you like), and then add water.
4. Put the mushrooms in pan, tops down, and spoon a bit of the juice over them. Let them simmer in the liquid for about 5 minutes.
5. While they are cooking, grind the toasted almonds in a blender, food processor, or coffee grinder. Mix the ground almonds in a bowl with nutritional yeast (optional), salt and pepper. You can always use pre-ground almonds for this, but they just won't reasonably have as much flavor.
6. Take the mushrooms from the pan, and then add the spinach into the pan. Sprinkle with some salt, letting the spinach to just wilt.
7. Stir in the almond mixture after taking the pan off the heat.
8. Fill the mushroom caps with the filling, then put in a single layer on a baking dish and bake in a preheated oven at about 350 degrees F for 15-20 minutes. The mushrooms should start to turn golden, and the stuffing will start to brown.
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