Dinner last night turned out great. I took the panko stuffed mushroom recipe from Veganomicon and modified it to stuff two portobello mushrooms. Then I served them up with seared green beans with chili and garlic and polenta. Very yummy.
Panko Stuffed Mushrooms
INGREDIENTS
o 22 big mushrooms (they sometimes are called “stuffing mushrooms”), washed and patted dry (I used two good sized portobellos plus about 4 chopped button mushrooms)
o 1 tablespoon peanut oil
o 3 cloves garlic, minced
o 1 cup finely diced daikon (I used celery)
o 3 tablespoons mirin
o 1/2 teaspoon salt
o 1/2 teaspoon ground white pepper
o 1 1/2 cups panko
o 1 tablespoon toasted sesame oil, plus extra for greasing the pan and garnish
o 2–4 tablespoons water
o 1/2 cup finely chopped scallions, plus extra for garnish
o 3 tablespoons toasted sesame seeds (left off)
DIRECTIONS
Preheat the oven to 350°F.Remove the stems from the mushrooms. Do not discard the stems; chop them up small and set them aside.
Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released. Add the diced daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.Add the mirin, salt, and white pepper, and cook for about 2 minutes.
Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil and splashes of water (up to 4 tablespoons) until all the bread crumbs are moist. The mixture should be crumbly but, when you press some between your fingers, it should hold together. Mix in the scallions and adjust the salt to taste.
Grease a baking sheet with a little sesame oil. Stuff each mushroom with the filling and place on the baking sheet. To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound. Bake for 20 minutes.
I would have made the filling a little more moist and baked them for a little longer, or possibly broiled them at the very end. But they were excellent. The green beans I just sauteed in some peanut oil and water, added a ton of garlic, a pinch of chili flakes and called it good.
Panko Stuffed Mushrooms
INGREDIENTS
o 22 big mushrooms (they sometimes are called “stuffing mushrooms”), washed and patted dry (I used two good sized portobellos plus about 4 chopped button mushrooms)
o 1 tablespoon peanut oil
o 3 cloves garlic, minced
o 1 cup finely diced daikon (I used celery)
o 3 tablespoons mirin
o 1/2 teaspoon salt
o 1/2 teaspoon ground white pepper
o 1 1/2 cups panko
o 1 tablespoon toasted sesame oil, plus extra for greasing the pan and garnish
o 2–4 tablespoons water
o 1/2 cup finely chopped scallions, plus extra for garnish
o 3 tablespoons toasted sesame seeds (left off)
DIRECTIONS
Preheat the oven to 350°F.Remove the stems from the mushrooms. Do not discard the stems; chop them up small and set them aside.
Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released. Add the diced daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.Add the mirin, salt, and white pepper, and cook for about 2 minutes.
Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil and splashes of water (up to 4 tablespoons) until all the bread crumbs are moist. The mixture should be crumbly but, when you press some between your fingers, it should hold together. Mix in the scallions and adjust the salt to taste.
Grease a baking sheet with a little sesame oil. Stuff each mushroom with the filling and place on the baking sheet. To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound. Bake for 20 minutes.
I would have made the filling a little more moist and baked them for a little longer, or possibly broiled them at the very end. But they were excellent. The green beans I just sauteed in some peanut oil and water, added a ton of garlic, a pinch of chili flakes and called it good.
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