| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Veglife1 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Chopped scallions |
| 4 |
lg |
Portobello mushrooms |
|
|
(remove and chop stems) |
| 1/4 |
c |
Finely chopped celery |
| 1/2 |
c |
Wild rice or Chinese black rice |
| 4 |
ts |
Italian truffle paste |
|
|
Salt & freshly ground pepper to taste |
| 1 1/2 |
c |
Boiling water |
| 3 |
tb |
Low fat mayonnaise or vegan mayonnaise |
| 5 |
|
Cloves garlic; minced |
| 1/2 |
|
A lemon; juice of |
| 8 |
|
Sheet phyllo pastry |
|
|
Chive or pimiento strips; (optional) |
|
|
Cooking spray or oil |
INSTRUCTIONS
Lightly spray a nonstick skillet with oil and set over medium heat. Saute
scallions, stirring occasionally, for 2 minutes. Add chopped mushroom stems
and celery, and saute another 2 minutes. Add rice and stir to coat with
onion mixture. Stir in 3 teaspoons of the truffle paste, salt, pepper, and
boiling water. Cover, reduce heat, and simmer gently for 45 minutes until
rice is tender (less time for Chinese black rice). Mix in remaining truffle
paste. Set mixture aside to cool. Preheat oven to 350 F. Spray a baking
sheet with oil. In a small bowl, stir together mayonnaise, garlic, lemon
juice, and pepper to taste for aioli. Fill mushroom cups with rice mixture
and top each with 1 rounded tablespoon of aioli. Work with one sheet of
phyllo at a time. Cover the rest with a piece of plastic wrap and a damp
dish towel to avoid drying. Lightly spray one sheet of phyllo with oil and
top with another sheet. Place one stuffed mushroom on center of pastry.
Gather up corners of pastry to completely enclose mushroom, leaving a
frilled ruche on top. Pinch tightly where pastry was gather and place on
prepared sheet Lightly spray won tons with oil. Bake for abut 25 minutes,
until golden. Tie a chive and/or pimiento strip around, if desired.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
NOTES : Chinese black rice is a splendid substitute for wild rice at a
fraction of the cost. It cooks more quickly than wild rice, however, so
keep an eye on it.
Recipe by: Veggie Life, January, 1999
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