Guest guest Report post Posted February 20, 2001 * 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 Mushrooms 1/2 pound cremini or cultivated mushrooms 1 8-ounce portobello mushroom 2 tablespoons extra-virgin olive oil plus more for brushing 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 small. 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 Quote Share this post Link to post Share on other sites