Rec; Vegetarian Chestnut Stuffed Mushrooms

[Guest guest]

Vegetarian Chestnut Stuffed Mushrooms

 

8 large open mushrooms

olive oil, for frying

 

Stuffing;

1 oz. vegan margarine

1 large onion, finely chopped

12 ozs. whole cooked chestnuts

fresh lemon juice

salt

freshly ground black pepper

grated nutmeg

 

Croutes;

8 slices wholemeal bread

2 ozs. soft vegan margarine

 

If you're making the coutes, it's a good idea to get them done in advance

and out of the way. You can fry them, but I think they're

much nicer baked to a crisp golden crunchiness in a slow oven. Set

the oven to 150 C (300 F, Gas Mark 2). Stamp circles in the bread

with a large pastry cutter; spread on both sides with butter and put

them on a baking sheet. Bake for 1 hour, or until completely crisp

and golden. Cool. These will keep in a tin for a few days.

To prepare the mushrooms, cut off any stalks so that the surface is

level, then wash the mushrooms and pat them dry on kitchen paper.

Fry them on both sides with olive oil and drain well. Season them

with salt and pepper, then leave on one side while you make the

stuffing.

Melt the butter in a medium-large saucepan. Add the onion and fry for

about 7 minutes, until soft.

Chop up any pieces of mushroom stalk, add these and cook for a minute

or two longer. Remove from the heat and add the cooked chestnuts,

breaking them up a bit as you do so to make a mixture which holds

together but has some chunky bits in it. Add a dash of fresh lemon

juice, and salt, pepper and grated nutmeg to taste.

To serve the dish, preset the oven to 200 C (400 F, Gas Mark 6), or

preheat the grill to high. Put the croutes on a baking sheet or in a

shallow casserole, then place a mushroom on each one, black side up.

Spooon the stuffing mixture on top. Bake or grill until heated

through -- about 10 minutes under the grill, 15-20 minutes in the

oven.