Stuffed mushroom caps (serves 4)
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Ingredients

• 12 large button mushrooms (about 3 per person)

• 1 red (or brown) onion, finely chopped

• 2 garlic cloves, finely sliced

• 100 g breadcrumbs (or blitzed stale bread)

• 80 g crushed walnuts (or hazelnuts, or sunflower seeds for a change)

• 1 handful of fresh parsley, chopped

• 1 tbsp malted yeast (optional, for a slightly “cheesy” taste)

• 2 tbsp olive oil

• 2 tbsp soy sauce

• Black pepper, smoked paprika or mild chilli, to taste

Recipe

• Preheat your oven to 180°C (gas mark 4).
• Prepare the mushrooms
  • Clean them gently with a damp cloth.

  • Remove the stalks and set them aside. Keep the caps intact.

Prepare the filling

• • In a frying pan, sauté the onion and garlic in a spoonful of olive oil until translucent.

  • Add the finely chopped mushroom stalks. Sauté for a few minutes.

  • Stir in the crushed walnuts, breadcrumbs, parsley, malted yeast, soy sauce, a squeeze of lemon juice and the spices. Mix well.

  • Adjust the seasoning. If it is too dry, add a little water or a splash of plant-based milk.

Stuff the caps:

• • Place them in a lightly oiled dish, hollow side up.
  • Fill them generously with the filling.
  • Drizzle with a little olive oil.

Bake for 20 to 25 minutes, until the caps are nice and tender and the top is lightly golden.

Tip

Serve these mushrooms with a rocket salad and a balsamic dressing, or alongside a herby rice pilaf.

Food & wine pairing

Supple, slightly spicy red wine

• Pinot Noir (Alsace, Burgundy, Loire)
  Light, fruity and finely balanced: it respects the aromas of the mushroom without overpowering them.

• Gamay (Beaujolais, Auvergne, Loire)
  Rich, fruity, sometimes a little peppery: perfect if your filling contains a little paprika or mild chilli.

• Côtes-du-Rhône or Languedoc light
  If you want a slightly sunnier red, to go with a more robust version of the recipe.

Structured white wine

• Chardonnay unoaked (Mâcon, Chablis, Limoux)
  A dry wine with aromas of hazelnut and white flowers: superb with the walnuts in the filling.

• Chenin dry (Loire, Montlouis, Vouvray sec)
  With its honeyed notes, it goes well with the mushroom and the umami touch of the soy sauce.

Orange wine (white grapes macerated on their skins)

• Very good with mushroom dishes. Tannic yet lively, it creates an interesting aromatic tension.