Thursday, November 18, 2010
Vegan Mofo Comfort Food: Stuffed Mushrooms and Roasted Broccoli
I have to say that up until this point I've liked the idea of vegan stuffed mushrooms better than stuffed mushrooms themselves. They always seem like a good idea but then wind up being kind of underwhelming. Like camping. Or downhill skiing. Or going to a bar on New Years Eve. You get the picture.
However, my friends, I have now seen the light. Not about camping, skiing, or New Years. About mushrooms.
See, last week the Man of Science sent me this link to a New York Times collection of recipes for Thanksgiving. We've already celebrated Thanksgiving here in Canada, but that's really the beauty of vegan Thanksgiving options: they're always in style. Unlike cooking a giant turkey and all the usual side dishes, vegan Thanksgiving-ish dinners can be made quickly and in small quantities. Hence my eagerness to delve into what the New York Times has on offer.
The first recipe I tried from their archive was these Harvest Stuffed Portobello Mushrooms. They were super easy to make, and really damn delicious. I have to give at least a bit of the credit to my home-grown amana tomatoes, which are some of the nicest tasting tomatoes I've ever grown. As you can see from the photo, they ripen to a pretty orange colour and grow to be pretty big. They also take forever to ripen, which means that we're still eating them, despite the garden being finished for weeks now. Their rich flavour added a lot to the dish. I know that makes me sound like some kind of cheesy, stuffy food writer, but dammit, it's true.
We ate these with my New Favourite Sidedish: roasted broccoli. This is stupidly easy to make and you are rewarded with vegetable excellence. Just chop up the broccoli (most of the pieces should be around the same size) and toss it with a few tablespoons of olive oil, some salt and some pepper. Then lay it all out on a baking sheet and cook it at 350 degrees for about half an hour, flipping it around a bit halfway through. I cooked the broccoli at the same time and temperature as the mushrooms and everything came together perfectly.
The mushroom recipe says that the stuffing can be made ahead of time, too, which would super-mega cut down the cooking time. I'm putting these on the list for the as-yet-unexecuted giant dinner party that I've been planning in my head for a while now. Oh yeah.