Yet another inspiration from Italy…
….there’s little doubt, that of the whole of Europe, Italy provides much scope recipe-wise, from a vegan point of view. Greece perhaps comes a close second.
Here’s a lovely combination -which can be had separately or together.
It’s a nice recipe because much of the faff (not a lot btw), can be done in advance…and at your leisure.
The tomato sauce, and the stuffing for the mushrooms can both be made up to 24 hours beforehand. Which leaves you with not that much to do when you’re feeling hungry!
…and btw…. the stuffing contains walnuts…which contain omega-3 …gotta be good!
STUFFED MUSHROOMS IN A TOMATO TAGLIATELLE SAUCE
Mushrooms + stuffing:
- 2 large portabello mushrooms
- 50gms. walnuts
- 60gms. not-so-fresh bread ( I used spelt wholemeal)
- 1/2 onion
- 3 tbs. nutritional yeast (+ 1 tbs. to garnish mushrooms)
- 2 tbs. dried mixed herbs ( I used sage and thyme)
- handful of fresh parsley – finely chopped
- 1/2 tsp. salt
- 1/2 tsp.ground black pepper
- juice 1/2 lemon
- 1tbs. olive oil
Tomato Sauce and Pasta:
- 100gms. tagliatelle pasta
- approx. 750gms. large tomatoes (or a large jar of passata)
- 2 tbs. tomato puree
- 3 cloves garlic
- 1/2 onion
- 1 tsp. sugar/agave
- 2 tsps. vinegar ( white wine or cider vinegar)
- big pinch of ground paprika
- salt and pepper
- 2 tbs. olive oil
- If using fresh tomatoes:
- Chop tomatoes into quarters, and place in a baking tray with garlic cloves, roughly chopped onion, salt and pepper and drizzle with 2 tbs. olive oil. No need to peel garlic.
- Cover with silver foil and place in a pre-heated oven Gas Mk. 7/220C for 45-60 mins.
- Remove tomatoes from oven and allow to cool.
- Remove tomato skins, and squish garlic out of casing. Discard garlic casing and tomato skins.
- Place everything else, including juices, in a food processor, and blitz until completely smooth.
- Transfer to a deep sided saucepan pan, and set aside. (If making in advance, transfer to a bowl, cover and refrigerate.
- If using a jar of passata:
- Open jar.
- Sauté 1/2 chopped onion and 3 crushed garlic cloves in 1 tbs. olive oil. 5 mins.
- Put passata and sautéed onion/garlic in food processor, and blitz until smooth.
- Place bread in a food processor with chopping blade and blitz for 1 min.
- Add walnuts, blitz 1-2 mins until you have coarse crumbs.
- Add roughly chopped 1/2 onion. Blitz again.
- Add remaining ingredients: nutritional yeast, herbs, salt and pepper,lemon juice, fresh chopped parsley and olive oil. Blitz for a further 30 secs. or so.
- Transfer to a bowl. (If making in advance, cover and refrigerate).
Bringing it all together:
- In a big saucepan, add enough water to cook pasta. + a pinch of salt.
- In a wide pan, fry base of mushrooms for a few minutes to brown them off.
- Place mushrooms on a lightly greased baking tray, and carefully pack stuffing into mushroom cup.
- Scatter with nutritional yeast and place in a pre-heated oven Gas Mk. 6/ 200C.
- In a saucepan, heat the tomato sauce, and add 2 tbs. tomato puree …this helps to intensify the tomato flavour, particularly as supermarket tomatoes can be lacking in flavour… sadly. Stir in. Don’t allow the sauce to boil vigorously.
- Bring pasta water to boil, and cook 100gms. pasta according to packet instructions.
- About 5 mins. before serving, taste tomato sauce. Season with salt and pepper.
- Add Sugar/ agave, vinegar and paprika.
- Taste again and adjust flavourings accordingly.
- Strain cooked pasta and add to tomato sauce.
Serve baked stuffed mushrooms on a bed of tomato tagliatelle.
Garnish with fresh basil and handfuls of wild rocket.