While flicking through the Wild Vegan cookbook I was particularly fascinated by the recipe for Mushroom Steaks. The method involves pureeing mushrooms, stirring in grated onion and breadcrumbs and forming into patties for frying. I bought my ingredients, got out the blender, and discovered that my blender wasn’t particularly keen on pureeing mushrooms.
Having made the spaghetti and bean balls from Veganomicon with great success, I smooshed the two recipes together much like you would, say, a mushroom puree.
500g mushrooms, diced
2 small onions, diced
4 tsp minced garlic
roughly 1 Cup breadcrumbs
roughly 3 Tbsp steak sauce
2 Tbsp soy sauce
1 tsp dried oregano
1 tsp dried thyme
olive oil, for baking
Preheat oven to 180 C and line a tray with baking paper. Lightly grease papered tray with olive oil cooking spray, or brush with olive oil.
Mix together all remaining ingredients in large bowl. Form into golf-ball sized balls and place on tray. Spray with more olive oil to coat.
Bake for 15 minutes, then turn over and bake for another 10 minutes or until lightly browned.
Serve with marinara sauce and pasta/grain, or in bun with tomato sauce, or in a pita with hoummos and taboulleh. I’ve been eating the very versatile leftovers all week.