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Mushroom Nuggets

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* Exported from MasterCook *


Mushroom " Nuggets "


Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 0 Preparation Time :0:00

Categories :


Amount Measure Ingredient -- Preparation Method

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

Tofu Paste

1/2 pound soft tofu

2 garlic cloves

1 teaspoon light miso

1 teaspoon umeboshi paste

2 tablespoons extra-virgin olive oil


1/2 pound cremini or cultivated mushrooms

1 8-ounce portobello mushroom

2 tablespoons extra-virgin olive oil plus more for


1 onion -- minced (1 cup)

2 garlic cloves -- minced

2 teaspoons ground cumin

1 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 tablespoon shoyu

1/2 cup fresh bread crumbs

1/4 cup finely chopped flat-leaf parsley

salt and freshly ground black pepper


Serve 6 or 7 of these tasty little morsels per plate of pasta. You'll have some

extra--but they have a way of disappearing! I suggest cremini and portobello

mushrooms, but you can use a blend of those you prefer. As an alternative to

serving with pasta, you can make larger patties and pan-fry or bake them and

serve between 2 pieces of bread. The mixture can also be baked into lasagna, or

stuffed into mushroom caps and baked. The tofu paste binds the " nuggets " and

imparts a lot of flavor. Make that first and set it aside while you are cooking

the mushrooms. Soft tofu, which is softer than firm tofu but firmer than

silken, is the tofu of choice here. The " nuggets " look best when they are



Make the tofu paste: In a food processor, blend the tofu withh the garlic,

miso, umeboshi paste, and oil. Run the processor for a few minutes to get the

mixture as creamy as possible, scraping down the sides of the bowl as needed.

Remove the tofu paste and set aside while you saute the mushrooms.


Make the Mushrooms:: Trim the stems of the cremini mushrooms and wipe the caps

with a damp paper towel. Discard the stem of the portobello and cut the cap

into chunks. Combine the mushrooms in a food processor and pulse until finely

chopped, scraping down the sides of the bowl as necessary. Do not overprocess

the mushrooms, or they'll turn to paste.


Warm the oil in a medium skillet. Add the onions and saute over medium heat

for 5 minutes, or until translucent. Add the garlic, mmushrooms, cumin, thyme,

sage, oregano, cayenne, and shoyu, and cook over medium-low heat, stirring

constantly, for about 10 minutes, or until the mushrooms have released their

juices and the mixture is moist but the pan is almost dry. Do not cook the

mixture so long that it starts to stick to the pan.


Remove from the heat and stir in the breadcrumbs, tofu paste, and parsley. Add

salt and pepper to taste and set aside to cool slightly.


Preheat the oven to 350F. Use a measuring spoon to form balls from 1 heaping

teaspoon. Or, even better, use a very small cookie scoop. Place the balls on a

parchment-covered baking sheet. With a brush, lightly dab each with olive oil.

Bake for 20 minutes, or until the " nuggets " are heated through.



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


Per Serving (excluding unknown items): 437 Calories; 30g Fat (58.6% calories

from fat); 9g Protein; 38g Carbohydrate; 7g Dietary Fiber; trace Cholesterol;

143mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 6 Fat.



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

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