Page 58 - Vegan Food & Living (February 2020)

Midweek R E C I P E S

Stuffed mushrooms
By Annabel Wray and Victoria Knight from Hakuna Foods
(www.hakunafoods.co.uk)
Serves 4 | Prep 25 mins plus soaking | Cook 1 hr 30 mins |
Calories 440 (per serving)
FOR THE 2 tbsp olive oil
MUSHROOMS 50g (½ cup) spelt
4 large Portobello 1 vegetable stock pot
mushrooms
finely grated zest of

FOR THE STUFFING ½ lemon
2 tbsp fresh salt and pepper
thyme, chopped
FOR THE TOPPING
6 banana shallots, peeled 50g ( ⁄ 3 cup) macadamia nuts
1

and finely sliced
20g (1 cup) flat leaf parsley,

2 garlic cloves, thinly sliced
roughly chopped
100g (¾ cup) cooked
½ a garlic clove, grated
vacuum-packed chestnuts,

roughly chopped finely grated zest of
1 lemon
30g (2 cups) dried porcini
1
mushrooms, covered in 40g ( ⁄ 3 cup) ground almonds
400ml (1¾ cups) boiling 25g (¼ cup) whole almonds
water and left for 10-20 2 tsp olive oil
minutes to rehydrate
salt and pepper
1 Preheat the oven to 180°C/Gas Mark 4. In a large baking
tray, add the whole almonds and macadamia nuts and
bake for 6-8 minutes, being sure to watch carefully so they
don’t burn! Remove from the oven and set aside to cool.
2 Place the spelt in a saucepan. Take the liquid from the soaked
mushrooms by draining them over a sieve into the saucepan,
reserving the mushrooms for later. Add the vegetable stock
and place on a medium heat for 40-45 minutes or until the
spelt is soft. If needed, add more water during cooking. Once
cooked, drain any excess water and set aside to cool slightly.
3 Place the macadamia and almonds into a food processor
with the garlic, olive oil, parsley, ground almonds, lemon
zest, salt and pepper. Blitz for a few seconds to make a
course breadcrumb texture – do not make the mix too
fine. Tip the mixture into a large bowl and set aside.
4 Next make the stuffing. In a medium saucepan, add the oil,
shallots and a pinch of salt and gently sweat on a medium
to low heat for 8 minutes until soft and sweet, making sure
not to brown. Add the sliced garlic, chestnuts, thyme and
reserved porcini mushrooms. Cook for a further 3-4 minutes,
then add the cooked spelt, lemon zest and season with salt
and pepper to taste. Tip this mix into the food processor
bowl (no need to wash the bowl, just give it a dust out) and
blitz for a few seconds to make a course stuffing.
5 To top the mushrooms, use a rubber spatula to scoop
some stuffing mix up and spread into the underside of the
mushroom, filling all the gaps, then add a little extra so it is
slightly domed. Repeat with the remaining mushrooms.
6 Top the mushrooms with the nut topping mix. Try to get
as much as you can on each mushroom, press firmly to
pack the mix down. Carefully lift the mushrooms back into
26.2g 3.8g 0.48g 6.9g 13.5g the lined baking sheet and place on a shelf in the middle
Total fat Saturates Salt Sugar Protein of the oven for 35-40 minutes until the mushrooms are
cooked all the way through and the top is golden brown.

58 VEGANFOODANDLIVING.COM