November 17, 2015
These marvelous mushrooms are stuffed with a mixture of walnuts and arame. If you haven't cooked with sea vegetables before, these mushrooms are a great way to start.
Warning: A non-numeric value encountered in /home/customer/www/veganseatwhat.com/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 97
Glenn’s Notes & Variations:
Arame is a sea vegetable that has a very mild flavor.
Ginger juice is available in small bottles generally near the spice section. However, you can also grate ginger, put the pieces in cheesecloth, and squeeze out the juice. You can chop and add the stems back into the mixture, but the taste will be more subdued. Throw them in a pot with a stew instead.
I use cremini mushrooms rather than button for a richer flavor.
Mirin is a sweet rice cooking wine. You can buy Eden brand (a health food brand) as well as Asian brands. All of our grocery stores stock it, and it’s usually in the Asian foods section.
-Substitute mirin for sake.
-Decrease nuts to ½ cup and add ½ cup pitted black olives.
-Instead of button mushrooms, stuff 3 or 4 portobello mushrooms. -To serve, cut into wedges with a sharp knife.
The recipe is adapted from from "A Life in Balance" by Meg Wolfe.