Giant Field Mushrooms with a Roast Tofu and Shallot Stuffing

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The cep & field mushroom sauce recipe will follow.

 

 

 

* Exported from MasterCook *

 

Giant Field Mushrooms with a Roast Tofu and Shallot Stuffing

 

Recipe By :Bill Sewell " The Place Below " - London

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 giant field mushrooms

4 tablespoons olive oil

2 cloves garlic

pinch chilli powder

salt and pepper -- to season

**MARINADE**

150 milliliters shoyu

150 milliliters red wine

2 cloves garlic -- crushed

1 cm fresh ginger -- finely chopped

**STUFFING**

350 grams firm tofu

2 tablespoons sesame oil

225 grams shallots -- quartered

2 tablespoons olive oil

flat leaf parsley -- to garnish

 

Prepare the stuffing first. Mix together the marinade ingredients, cut the tofu

into 32 small cubes, place in a dish and pour over the marinade. Leave in the

fridge for a couple of hours or overnight. Preheat the oven to 220C / 425F /

Gas mark 7. Drain off the marinade and set aside for the cep sauce. (See

following recipe) Gently turn the tofu cubes in the sesame oil to coat. Toss

the shallots in the olive oil, season and arrange with the tofu on a baking

sheet. Roast for about 30 minutes or until the tofu is just crisp on the

outside and the shallots are tender but not squashy. Peel the mushrooms, put

the olive oil, garlic and chilli in a blender and process until combined. Brush

the mushrooms with the oil and garlic mixture, place on an oiled baking sheet

and bake until the mushrooms are just beginning to give out their juices.

Transfer the mushrooms to a baking dish and divide the roast shallot and tofu

stuffing equally between them. There should be a little mo!

untain of stuffing in each one. Return to the oven for 20 minutes until

sizzling hot.

To serve, ladle a small amount of cep sauce on to plates. Place a mushroom in

the middle of each plate. Garnish with a little chopped parsley.

 

Source:

" BBC Vegetarian Good Food - Autumn 1992 "

 

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Per serving: 255 Calories (kcal); 21g Total Fat; (74% calories from fat); 6g

Protein; 10g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0