This months theme of Waiter, there’s something in my…, hosted by Cook Sister is all about getting stuffed. Stuffing fruit or vegetables to be specific, so how could I refuse this challenge? There are so many options but I thought I would venture back to my culinary school days.
Duxelles are a traditional French stuffing of finely diced mushrooms, cooked with shallots and onions until they have given up all of their moisture. Pretty simple, but is there any wonder why the French are known for their food?
I really like using the Tomato. The balance of using the juicy, light tasting tomato with the intensified mushroom that’s created is wonderful. This may be served with a salad or as a side dish to accompany smoked tofu, vegan mac n’ cheese, quiche or even, dare I say it, grilled meats.
4 Vine Ripened Tomatoes
20 White Mushrooms, minced
1 Tablespoon Olive Oil
1 Shallot, minced
2 Tablespoons Red Onion, minced
2 Tablespoons White Wine (Check your source as not all wine is vegetarian)
1 Tablespoon Parsley, minced
4 – 5 Fresh Basil Leaves10 Fresh Oregano Leaves
1 – 2 Tablespoons Breadcrumbs
1 Tablespoon Nutritional Yeast Flakes, optional
Salt and Freshly Ground Black Pepper, to taste
Wipe and trim each of the mushrooms. Lay the mushroom stem down and Using your palm, crush then finely dice the mushrooms. Otherwise a food processor may be used but crushing by hand is very consistent, not to mention therapeutic.
In a large sauté pan, heat the oil to a medium high and sweat the onion and shallots.
Add the garlic, followed by the mushrooms and wine.
Stirring occasionally, cook the mixture until it is dry.
Check, and adjust the seasoning with the salt and pepper as necessary.
Wash and core the tomatoes. Cut away the top so you may easily fit a spoon to empty out the pulp and seeds.
Fill each tomato with the mushroom mixture.
Combine the breadcrumbs and nutritional yeast and top each of the tomatoes.
Place the tomatoes onto a baking sheet and bake at 350ºF (175ºC) until heated through. (approximately 10 minutes)
Serve with an optional drizzling of olive oil.
Use serve them as h’ors d’oeuvres. The amount of duxelles will also stuff approximately 12 cherry tomatoes.
Try substituting different mushrooms. They will produce a more dense, rich or woodsy flavor, depending on what you choose.