Ingredients (use vegan versions):
- 1 1/2 tablespoon soy non-hydrogenated vegan margarine (or light oil if you prefer for sauteing)
- 1 shallot, minced
- 1 large leek or 2 small leeks, minced
- 3 cloves garlic, minced
- 3 button mushrooms, finely chopped
- fresh thyme to taste (I used about 4 sprigs)
- 5 shiitake mushrooms, finely chopped, without stems*
- chives and
- 2 large portobello mushroom caps
- 1 teaspoon vegan Dijon mustard
- 1 sheet vegan puff pastry
Directions:
Topping: Melt 1 Tbsp soy margarine in a skillet over low
heat. Stir in the shallot, leek, and garlic and cook until
translucent (about 5 minutes). Add the button mushrooms and
about half the thyme. Cook until the mushroom liquid has
evaporated and the mixture is just moist (about 10 minutes).
Transfer mixture to a bowl. Melt the remaining margarine in
the skillet, still over low heat, and add the shittakes.
Cook for 5 minutes, then transfer to the bowl with the rest
of the mixture. Add chives and black pepper and stir.
Next place your Portobello caps on a greased cookie sheet.
Brush on the mustard and add the remaining thyme and black
pepper. Take your topping mixture and spoon half onto each
Portobello cap. Cut two large rounds out of the puff pastry
sheet and drape over the Portobellos/topping. You can brush
some melted soy margarine on the outside of the pastry if you
want to. Bake in a preheated oven at 425 degrees until the
pastry looks done (about 15 minutes in my oven).
This dish takes a while to make with all the chopping and
sauteeing, but the result is an elegant main dish perfect for
a special occasion (for example this would be good to
celebrate an anniversary). I serve it with a side of basil
green beans and a nice vegan wine.
*Note: I use the woody shiitake stems and/or portobello
stems when making veggie broth.
Serves: 2
Preparation time: about 1 hour
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