These Stuffed Onions are a side that may very well make the main course. The tofu and porcini mushrooms make up entirely for any meat craving palates. The stuffing by itself can be used as a Holiday stuffing.
Onions Stuffed with Porcini Mushrooms
- Baking Tray
- Sauce Pan
- 4 onions large
- 1 ounce porcini mushrooms dried, hydrated and chopped
- 2 cups mushrooms stock from hydrating the mushrooms
- 2 cups white wine
- 1 teaspoon olive oil to grease the pan
- 2 tablespoons vegan butter or margarine
- 3 spring onions chopped
- 3 garlic cloves chopped
- 9 ounces tofu extra-firm, crumbled
- 1 ounce tomatoes dried, in oil
- 4 ounces breadcrumbs
- 18 ounces mushrooms cremini or portobell, quartered
- 14 ounces canned tomatoes
- 1.5 ounces nutritional yeast
- 1 cup parsley finely chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Place the dry porcini mushrooms in a bowl with 3 cups of hot water for 5 minutes. Reserve the stock.
- Preheat the oven to 350 ºF (175ºC). Have ready a small oiled ovenproof dish.
- Place the mushrooms, stock, and white wine in a medium saucepan and bring to boil.
- Meanwhile, trim ¼ inch off the top and bottom of the onions.
- Cut them lengthways in half and remove the brown skin.
- Gently remove most of the insides (keep these for another use), retaining two or three of the outer layers.
- Carefully separate the outer layers from each other and place them in the simmering stock, a few at a time. Cook for 3 to 4 minutes, or until just tender.
- Drain well and cool slightly. Keep the stock.
- Melt the margarine and stir fry on high heat the crumbled tofu, copped drained porcini mushrooms, breadcrumbs, chopped spring onions, and garlic for 5 minutes.
- Add ½ cup of white wine, followed by half of the resulting porcini/wine stock.
- Add the chopped canned tomatoes, quartered mushrooms, nutritional yeast, chopped parsley, salt, and pepper.
- Cook for 10 minutes or until most of the liquid is absorbed.
- Let it cool.
- Fill each onion layer generously with stuffing. Pull the sides together, so you end up with a fat cigar shape. Place the stuffed onions, seam-side down, in the oiled dish and pour over about ½ cup of the reserved stock, just to cover the bottom of the dish.
- Bake for 45 to 50 minutes, or until de onions are soft and lightly colored, and the stuffing is bubbling; add more stock if they dry completely before the end of the cooking process. Drizzle with oil and serve warm.