| Prep: 25 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 5g | 39g |
| sugars | fibre | protein | salt |
| 4g | 7g | 8g | 1g |
Why I Love Canadian Vegan Poutine-Stuffed Mushrooms
Introducing a recipe that perfectly marries my Pacific Northwest roots with an international culinary twist – the Vegan Poutine-Stuffed Mushrooms. Admittedly, I was inspired by the Canadian fares I would often indulge in during my travels. Their crowd-pleasing poutine, an indulgent dish laden with fries, cheese curds, and a hearty gravy, had me hooked at first taste. But as I am continually exploring new ways to infuse my love for Asian cuisine into every dish I create, the hearty, warm essence of a poutine dish, I discerned, could be elegantly encapsulated within the earthy allure of Portobello mushrooms.
A Touch of the Northwest, a Dash of Japan, a Pinch of Canada
Portobello mushrooms, found commonly in the damp climate of the Pacific Northwest, serve as the primary ingredient here. Each mushroom undergoes a transformation into a succulent cup that harbors the rich flavors of classic poutine. Here, you will stir your senses with the delightful marriage of russet potatoes cooked in a satisfying vegetable broth, emitting a soulful aroma bound to fill any kitchen.
Though the recipe has no direct link to traditional Japanese cuisine, the approach to preparation is a reflection of my Japanese heritage. Japanese cuisine emphasizes the natural flavor of ingredients. In this recipe, the mushrooms are deeply seasoned, yet their original earthy flavor notes are still detectable. This fundamental aspect of respecting the core flavor of each ingredient is a cornerstone in Japanese culinary philosophy, which I’ve incorporated into this dish.
Inspiration Behind Vegan Poutine-Stuffed Mushrooms
I would like to give thanks to Jamie Oliver for inspiring me to experiment with vegan recipes. His work in promoting healthier meals and demystifying veganism has made a significant impact on chefs around the globe. His influence is apparent in my decision to incorporate vegan cheese curds and vegan margarine in this dish, maintaining its indulgent allure while making it accessible to a larger crowd.
The Vegan Poutine-Stuffed Mushrooms are versatile – they find their place equally on a high-end restaurant menu and as a comforting home-cooked meal. This dish would pair exceedingly well with a refreshing kale salad or a crisp glass of Sauvignon Blanc. This whole meal gives a nod to the comforting Canadian fare that we all know and love, but with a healthier, more refined twist.
What You’ll Need
- 12 large Portobello mushrooms
- 2 cups of russet potatoes, peeled and diced
- 4 cups of quality vegetable broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup of flour
- 1/2 teaspoon of black pepper
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1/2 cup of fresh green onions, chopped
- 1 cup of vegan cheese curds
- 2 tablespoons of fresh parsley, finely chopped
- 2 tablespoons of vegan margarine
Method
Step One
Preheat the oven to 375 F. Clean the Portobello mushrooms thoroughly, removing the stems and gills. Arrange the mushrooms on a baking sheet and set aside.
Step Two
Boil the diced russet potatoes in salted water until they become tender. Once cooked, drain the potatoes completely and cover to keep warm.
Step Three
In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, cooking until they are soft and beginning to brown. Sprinkle the flour over the onions and garlic, stirring until well incorporated.
Step Four
Pour the vegetable broth into the saucepan gradually, while stirring continuously. Bring the mixture to a simmer and allow it to thicken into a gravy. Season the gravy with salt and black pepper according to taste.
Step Five
Brush the inside of the prepped mushrooms with vegan margarine. Then, spoon the cooked potatoes into each mushroom cap, followed by a generous pour of the gravy. Top each mushroom with vegan cheese curds.
Step Six
Bake the mushrooms in the preheated oven for about 20 minutes, or until the cheese has melted and begun to brown. Once out of the oven, sprinkle each mushroom with fresh chopped green onions and parsley.
Step Seven
Serve the Vegan Poutine-Stuffed Mushrooms warm. Enjoy your delicious and unique vegan twist on a classic comfort food dish!
