I grew up in a vegetarian household, and mushrooms were a staple cooking ingredient in our house. As a child I instantaneously fell in love with the texture and taste of mushrooms. I enjoy that I can bite into their meatiness and savor the neutral earthy flavor. The fact that mushrooms can be used in almost any savory dish you create, makes it my favorite vegetable to this day😍
The inspiration of "Mushroom Kiev" came from the Kiev itself but also pie-floater. Pie floater is essentially a meat-pie loaded with mushy peas. It's very popular in the city of Adelaide in Australia.
I thought it will be cool idea to combine the Kiev and Pie floater. I hollowed out the mushrooms to use as a casing and filled them with mushy peas. To seal everything, I simply crumbed the whole thing and fried it. You could also try to bake it to make it healthier, but since I haven't tried it wont be able to give you accurate information. However I suggest if you are baking, try at 180⁰c/350⁰ f (pre-heated, fan forced oven)
INGREDIENTS
- 2 large mushroom
- 2 cup frozen peas (or fresh if you want)
- 2 tbsp chopped mint
- 4 tbsp gluten free breadcrumbs
- 4-5 tbsp vegan Parmesan (Can replace it with 2 tbsp nutritional yeast)
- Salt and Pepper to taste
- Oil for frying
BREADCRUMB MIX
- 2 cup Panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp each onion & garlic powder
- 1 tsp salt
- Mix all the above ingredients in a flat plate and keep aside.
- 1 and 1/2 cup plant-milk
- 2 tbsp Apple cider vinegar
- 2 tbsp maple/rice syrup
- Mix all the above ingredients together in a shallow bowl and keep aside.
METHOD
- Soften the frozen peas by soaking them in boiling water for few minutes. Drain and dry them of excess water using a tea towel.
- Hollow out the mushroom using a spoon (see pic below)
- Add peas, gluten free breadcrumbs, mint, and vegan cheese in a food processor and blitz. The consistency should be like stiff mashed potatoes, but the texture doesn't need to be smooth. Add more breadcrumbs if needed.
- Taste and adjust seasoning.
- Stuff the mixture in the hollow mushrooms.
- Carefully place the mushrooms with smooth side down in the buttermilk.
- Transfer it to the plate with breadcrumbs mixture and press it down gently to coat with breadcrumbs. (see the pics below)
- Using your hands, seal the top side with pea mixture in the mushroom with breadcrumbs. Press them on gently but firmly to make sure it's evenly sealed.
- If you are brave, repeat the above process for double coating. The mushrooms will be extra crunchy.
- Put the coated mushrooms in fridge for 20 min.
- Heat up oil in a sauce pan and deep fry the coated mushroom on medium heat, until golden brown.
- Serve on a bed of mashed potatoes or polenta.