Sunday, January 18, 2009

Vegan Champagne Stuffed Mushrooms

I had a pack of whole mushrooms that were going to expire, and so I needed to use them. This recipe came out much better than I expected using just old produce from the fridge. The sun-dried tomato is a very nice surprise in the middle. For Vegan, just don't use the cheese.

1 box of whole mushrooms (about 12-18), regular or baby portabello are probably fine too.
1 medium onion
1/4 c. sun dried tomatoes
1/3 c. Parmesan cheese (or some slices of Swiss cheese)
1/2 c. champagne
1 tbs. butter and/or olive oil
1 tbs. olive oil
1 clove garlic
1 pinch dried oregano
1 pinch dried parsley
1 pinch dried basil
salt and pepper to taste

Of course you can use fresh herbs, just use a bit more, as you probably already know.

Preheat oven to 375. Line a baking sheet with foil or parchment or silpat or what have you. Clean the mushrooms and break the stems off, placing the (dry) caps upside down on the lined baking sheet. (Dry them off a little with a paper towel if they are wet.)

Chop the mushroom stems into very small pieces. Chop the onion into very small pieces. Place a saucepan on medium heat and add the onion and mushroom stems, add butter and/or oil and champagne. Heat until the onion is transparent but try not to boil it.

In the meantime, chop the sun dried tomatoes into 1/4 inch pieces and place one piece into each mushroom cap. Drizzle olive oil on the mushroom caps, and season with herbs and salt and pepper. Place the caps into the oven (I didn't wait for the oven to heat up, but you can if you want, we are going to 'wing it' for cooking time anyhow.)

Allow the caps to bake for about 10 minutes, then take them out and spoon the mushroom/onion/champagne mixture into the caps. (If you have too much filling, don't panic, use as an omelet filling tomorrow!) Cook for another ten minutes or so. Remove from the oven and sprinkle Parmesan cheese on top - don't use that crap from a can. I ran out of Parmesan about halfway through so I used 1/4 slice of Swiss cheese instead. The Swiss cheese topped mushrooms came out much better than the Parmesan. I am sure any pungent cheese would work just fine.

One can also use white wine instead of champagne.

If this accompanies a nice rare steak, use your favorite red wine instead of white. Yum!

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