For Christmas we wanted to revisit a classic of french aperitifs, stuffed mushrooms. It is ideal recipe for the aperitif or for the entry accompanied by a salad. The mushrooms have a lot of taste with the homemade “boursin”, they will be very good made in advance and then reheated at mealtime. If you do not have the time you can replace the “boursin” by a vegan cream cheese.
Recipe for the boursin :
– 1 handful of raw cashew nuts
– 100 g of silky tofu
– 1/2 tablespoon of olive oil
– 1 tsp powdered garlic
– 1/2 tbsp of dehydrated onion
– juice of 1/2 lemon
– 1 tablespoon fresh herbs (parsley, chives, thyme, basil)
Boil the cashew nuts for 10 minutes. Squeeze them out. Then place them in the mixer bowl with the silky tofu and olive oil, and mix. Add garlic, onion, lemon, herbs and season. Then place in the fridge for a few hours.
Recipe for bacon :
– 1/3 smoked tofu taifun cut into bacon
– 1 tsp agave syrup
– 2 drops of liquid smoke
– 1 tsp cider vinegar
– 1 tsp soy sauce
– 1 tsp of olive oil
Marinate the smoked tofu for about 20 minutes (or more) in liquid smoke, agave syrup, vinegar, olive oil and soy sauce, pour the tofu with its marinade into a frying pan and cook For 5 minutes until the bacon is well toasted.
Recipe for mushrooms :
– A dozen mushrooms with their feet
– “Boursin” house
Wash the mushrooms, gently remove their feet, and set them aside. Brush the mushroom caps with a mixture of olive oil, salt and pepper. Put them in the oven for 15 minutes at 180° C to disgorge them from their water. (You have to put them like that : ^, so that their water does not stagnate)
Meanwhile, slice the mushroom legs, season, and grill with the bacon.
Add the bacon-mushroom mixture to the boursin.
Remove the hats from the mushrooms of the oven, remove the water if remaining and then turn them over, and garnish them with the mixture boursin-lardons-mushroom. Add breadcrumbs and bake for 15 minutes at 180 ° C. At the end of the oven add parsley then serve warm.