Spring has not yet sprung, but a girl can dream, can’t she?
Recipe from This Rawsome Vegan Life.
For the peanut sauce:
- 2 garlic cloves, minced
- 1 tablespoon chunk of ginger, peeled and finely chopped
- 2 tablespoons each of rice wine vinegar, maple syrup, and lime juice
- Chili powder, to taste
- 1/3 cup peanut butter
- 1/4 cup water
For the spring rolls:
- 1 cup cooked soba noodles
- 5-8 rice paper sheets
- 1 carrot
- 1 avocado
- 1/3 cucumber
- 1 cup fresh basil
- 1/2 cup cilantro
- a few handfuls of baby kale
- 1/2 red pepper
- sesame seeds for garnish
- To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, saute the garlic and ginger first to bring out more flavor. Set aside in a bowl.
- To make the wraps: cut all the veggies into thin strips. Soak the rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. Sprinkle sesame seeds on top. Serve with the sauce.
These are really just a slightly adjusted version of Ina Garten’s Sausage-Stuffed Mushrooms, but my friend Grob has decided that they are cannibalistic because the stuffing also includes mushrooms…he may have had bit of wine while we were cooking…What you want to call them is up to you, but I can guarantee that they’ll be a crowd-pleaser.
- 32 extra-large white mushrooms
- 10 tablespoons good olive oil, divided
- 5 tablespoons red wine (Marsala wine or medium sherry preferred)
- 1 1/2 pound sweet Italian sausage, removed from the casings
- bundle of scallions, white and green parts, minced
- 4 garlic cloves minced
- 1 1/3 cup panko crumbs
- 10 ounces mascarpone cheese, preferably from Italy
- 2/3 cup freshly grated Parmesan
- A sprinkling of your choice of herbs
- Salt and freshly ground black pepper
- Preheat the oven to 325 degrees F.
- Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 6 tablespoons of the olive oil and wine. Set aside.
- Heat the remaining 4 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the parmesan, herbs, and season with salt and pepper, to taste, Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake the stuffing for 50 minutes, until the stuffing is browned and crusty.