Stuffed Mushroom Stacks
Every trip to the grocery store is an adventure for me. Even when I have a list in hand, I enjoy perusing the produce aisle looking for something unusual that I’ve never eaten or a seasonal favorite that I’ve waited an entire year to get my hands on once again. Sometimes, when I spot a standard item that looks super fresh I just go overboard and buy more than I need. This was the case when I picked up a three pound box of extra large snow white mushrooms at a mushroom outlet in Pennsylvania. They were beautiful and perfect . . . and I was happy! Since a lot of my thinking is done in the car, I pondered how I was going to prepare those beauties the entire ride home. With the Thanksgiving holiday just around the corner I thought about a family favorite — stuffed mushrooms. And then I thought about the turkey stuffing we used to make with mushrooms, celery, onions and sage. Why stop there? Why not place dollops of mashed white and sweet potatoes on top? And while I’m at it, I might as well make it festive with creamy mushroom gravy. This is a complicated recipe, but one that is achievable with some planning. First, I placed the sweet potatoes in the oven and baked them until soft. While the sweet potatoes were baking, I boiled the white potatoes on the stove top. I made the stock using onions and the mushroom stems. Next, I made the bread stuffing using one cup of the stock. You can make the gravy at this point or wait until after the stacks are assembled. If you’re feeling overwhelmed right now, don’t despair. Any or all of these elements can be done ahead of time depending on your time constraints and patience. You can use your own recipe for mashed potatoes. You can even use instant mashed potatoes; just use less liquid to achieve a stiffer consistency. You can also use canned sweet potatoes if you prefer. You can simply place dollops of mashed potatoes on top of the stacks instead of using a pastry bag and decorators tip. You can even assemble the mushroom stacks ahead of time and bake the next day. These Stuffed Mushroom Stacks require some thought and planning but they are worth the effort. It’s like an all-inclusive Thanksgiving dinner in every bite! You can serve them as an appetizer or as part of a buffet. You can plate them with green beans or shaved Brussel sprouts and cranberry sauce to serve as an elegant entree. Any leftovers can be served on a slider bun and rewarmed gravy the next day. On Thanksgiving and on every other day, I thank you for being Vegi-curious.
Stuffed Mushroom Stacks
3 lbs. large white mushrooms, stems removed and set aside
Mushroom Stock & Gravy
½ onion, thinly sliced
Reserved mushroom stems
2 Tablespoons red wine
4 cups of vegetable broth (Better Than Bouillon No Chicken)
2 Tablespoon arrowroot powder or corn starch
Lightly coat a medium saucepan with olive oil and heat over high heat. Add mushrooms and onions and cook until starting to soften and turn brown. Add red wine and cook until evaporated. Add vegetable broth (I use 1 teaspoon bouillon base to 4 cups of water for lower sodium). Reduce to simmer and cook for 30 minutes. Reserve one cup of the liquid to use in the stuffing. Remove from heat and let cool. When ready to thicken, add arrowroot and bring to a boil. Continue to cook until desired thickness is achieved. Remove from heat and let cool. You can puree the gravy in a blender and return to the saucepan until ready to serve. You can alternately use a hand-held immersion blender to puree the gravy right in the saucepan.
1 large onion (thinly slice ½ for gravy and mince ½ for stuffing)
2 celery stalks, minced
8 slices of sliced bread, toasted
1 cup of the reserved mushroom stock
Dried sage, oregano, marjoram to taste
Black pepper to taste
Heat a non-stick skillet over medium-high heat. Add a few tablespoons of water to skillet then add the onion and celery. Saute until vegetables are soft and golden.
Cut or tear the toasted bread into small pieces, almost as if it’s shredded. Place in a large mixing bowl and add the vegetables, mushroom stock and seasonings. Toss until combined.
1 lb. potatoes, peeled and cut into small chunks
2 Tablespoons (or more) soy yogurt or non-dairy milk
Salt and pepper to taste
Place potatoes in a medium saucepan and add cold water to cover by a few inches. Bring to a boil and cook until soft. Drain well. Use a potato masher to mash the potatoes. Mix in enough yogurt or milk to make the potatoes stiff enough to pipe onto the mushrooms. I don’t recommend using an immersion blender to remove lumps as this can make the potatoes gluey. Set aside.
1 lb. sweet potatoes, baked until soft
¼ to ½ cup oat flour (optional)
2 Tablespoons brown sugar (optional)
Remove the skin from the baked sweet potatoes. Place in a bowl and mash until smooth. If you want a stiffer consistency, add the oat flour one tablespoon at a time. Likewise, if you like sweeter add the brown sugar. You can use an immersion blender to remove lumps. Set aside.
Preheat oven to 400F.
Lightly coat a rimmed baking sheet with oil. Press the stuffing mixture into the mushroom caps, then pipe on either the mashed potatoes or sweet potato puree. Lightly coat the tops with non-stick spray. Place a few tablespoons of water in the bottom of the pan and place in oven. Bake until mushrooms are tender and browned and potatoes are browned, about 45 minutes. You can turn on the broiler during the last few minutes to brown the tops. You can assemble the mushrooms ahead of time, cover lightly with plastic wrap and refrigerate overnight.