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Old May 2, 2007, 7:48 am   #1
sassy
Full Member
Name: Paula
Southern, Michigan USA
Join Date: Apr 14, 2006
Posts: 20

Shaggy Mane Casserole

Shaggy Mane Casserole
From THE WILD VEGETARIAN COOKBOOK

Don’t drink alcohol soon after or before eating these mushrooms—the combination may sometimes cause temporary illness.

INGREDIENTS TO SAUTE

1/4 cup olive oil
1/2 red onion, sliced
3 celery stalks, sliced
2 red peppers, sliced
2 medium zucchinis, sliced
1 small cauliflower, broken into florets
2 cups snow peas
4 cloves garlic, minced

SAUCE

1-1/4 cups stock or water
2 tbs. wineberry wine or red wine
1/2 cup light-colored (mellow) miso
2 tbs. kudzu or arrowroot
1 tsp. chili paste or 1/4 tsp. cayenne hot pepper, or to taste
1 tsp. turmeric
2 tbs. fresh dill weed, chopped
2 tbs. fresh cilantro or parsley, chopped

REMAINING INGREDIENTS

2 cups breadcrumbs
2 cups steamed shaggy mane mushrooms or alcohol inky cap mushrooms, chopped

1. Sauté the onion, celery, red peppers, zucchini, and cauliflower in the olive oil 10 minutes.

2. Add the garlic and sauté another 5 minutes.

3. Mix the stock, wine, kudzu, chili paste, and turmeric in a saucepan and bring to a boil over medium heat, stirring constantly. (If lumps form, blend until smooth in the blender, holding down the blender cover with a towel when you first turn it on to prevent it from erupting.)

4. Add the dill and cilantro, reduce the heat to low, and simmer 10 minutes, stirring often.

5. Mix the mushrooms with the vegetables and put 1/3 of mixture into a large, oiled casserole dish. Cover with 1/3 of the sauce and sprinkle 1/3 of the breadcrumbs on top.

6. Continue layering in this mode until you’ve used up all the ingredients.

7. Bake in preheated 375° F oven 40 minutes or until bubbly.
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