For Mushroom Lovers
Anyone who has been following my blog for more than a few weeks already knows that when it comes to recipes I like them to be quick, easy, and have minimal ingredients. I don’t like anything boring, or too mundane, but I don’t like elaborate recipes that take hours to prepare, or blood, sweat, and tears. The recipe that I am sharing with you today isn’t any different. It is easy, and tastes amazing. IF you are a mushroom lover. If not, you may want to pick one of my other recipes that doesn’t contain any mushrooms. 😉
Have you ever planned something meticulously in your head, it doesn’t even have to be a recipe, it sounds like a great idea, then once you get started it seems like a very bad idea? That is what happened with this recipe. I had a vision, I had the ingredients all put together in my head and in a rush yesterday I was only able to put half of it together and throw it in the fridge to cook today. Now, anyone who eats mushrooms quite often will know that they can change colors very quickly. I had no idea that they would go from off white to black overnight. I thought I would have to throw it all away, but it was just a chemical reaction and when it was stirred up, the color was fine. When baked, it looks like brownies. Don’t let the color throw you off.
I won’t lie, I was a bit put off by the color at first, and it took me about 30 minutes to try one after they came out of the oven and they turned out really good. Later on, I decided to try one cold, since I have found that this is the true test of most plant based foods. If you can eat them cold, you have a gold mine. These little guys taste ten times better COLD instead of hot. The flavors developed more as it cooled, the pretzel crust stayed crunchy and the inside firmed up. I threw together a quick “secret sauce”, basically a three ingredient thousand island dressing using mayo (You could use Vegan mayo), reduced sugar ketchup, and my sweet relish. It paired really well together.
When you make the filling you can choose to use crushed pretzels, plain bread crumbs, or Italian bread crumbs. I was hoping that the filling would be able to stand on its own, but it needed some help, and that is ok. You can use any pretzels that you want. I used sourdough nuggets because the kids don’t like them and I didn’t want to see them go to waste. I threw them in my coffee grinder that has never seen a single coffee bean and hit the button just enough times for it to remain course and not obliterate them to powder. (Which is what you would use in the filling.) No matter how what you dip them in, if you eat them hot or cold, sit back, relax, and enjoy!
What are you going to dip them in?
Mushrooms… yes, or no?
UPDATE: I know I just posted that these taste best cold, but I reheated them after letting them sit for a day in the fridge. AH! YUM!
Pretzel Crusted Baked Mushroom Appetizers
By Angie Goucheour
3 cups (8 ounces) white button mushrooms
1 cup cooked navy beans (I cooked mine from dry)
1/16 teaspoon black pepper
¼ teaspoon salt
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup bread crumbs (See notes above)
½ cup coarsely crushed pretzels
1 Tablespoon Nutritional Yeast
Preheat oven to 400’f
In a food processor combine the mushrooms, beans, black pepper, salt, parsley, onion powder, and garlic powder
Pulse, scraping down the sides as needed, until a paste is formed
Stir in the bread crumbs
Pour the crushed pretzels into a bowl and stir in the nutritional yeast
Scoop out approximately 2-3 Tablespoons of mushroom mixture and shape into a “nugget”
Gently roll in the pretzel mixture and place on a cookie sheet covered in parchment paper
Repeat (If you want them smaller you can double your yield)
Cook them in the preheated oven for 30 minutes
Remove from the oven and transfer to a cooling rack
Either serve warm or place in a sealed container once they are cooled
Will keep in the fridge for 3-4 days
50 calories each