mushrooms | Cybele Pascal

Lentil and Herb Stuffed Mushrooms

Makes 6 servings
Free From gluten and all top 8 allergens

Lentils are said to resemble mini coins, and an abundance of these tiny edible legumes symbolizes wealth in the New Year. This rich and flavorful gluten-free appetizer can be prepared through Step 4 and chilled a day in advance. Just before your guests arrive, drizzle the stuffed caps with olive oil and bake. To make vegan, omit the pancetta.

30 crimini mushrooms (2-3 inches wide)

4 tbsp olive oil, divided

1 1/2 oz (42 g) pancetta, diced (optional)

1/2 cup (120 mL) minced red onion

1 tsp chopped fresh thyme

1 tsp chopped fresh sage

pinch crushed red pepper

3 cloves garlic, minced or crushed

1/2 tsp salt + additional for mushroom caps

2 tbsp dairy-free, soy-free buttery spread

1 cup (250 mL) cooked lentils (1 15 oz can, drained)

2 tbsp chopped fresh parsley

1 cup (250 mL) gluten-free, allergen-free bread crumbs

1/2 cup (120 mL) shredded dairy-free, soy-free cheddar cheese alternative (such as Daiya)

freshly ground black pepper

paprika, for sprinkling

1. Preheat oven to 425° F. Line a large baking sheet with parchment paper.

2. With a dry paper towel, gently wipe dirt off mushrooms. Remove stems. Trim off the rough bottoms of stems. Finely chop remaining stem portions. Place mushroom caps, top-side down, on the prepared baking sheet.

3. Heat 2 tablespoons olive oil in a large saute pan or a Dutch oven over medium heat. Add pancetta and cook 2 minutes, stirring often. Add onion, thyme, sage and crushed red pepper and cook 2 minutes, stirring often. Add garlic and cook 1 minute, while stirring. Add chopped mushroom stems and 1/2 teaspoon salt and cook 3 minutes, stirring often. Add buttery spread and stir to combine. Remove from heat.

4. In a medium bowl, mash 1/2 cup lentils until relatively smooth. Stir in remaining lentils, cooked mushroom mixture and parsley. Add bread crumbs, shredded cheese alternative, and a few turns fresh black pepper. Stir gently to combine.

5. Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.

6. Drizzle stuffed mushrooms with remaining 2 tablespoons olive oil. Bake for 30 minutes, until mushroom are tender and filling is golden brown. Transfer to a platter and serve warm.

This recipe first appeared in the Winter 2015 issue of Allergic Living Magazine

Gluten Free Mushroom Gravy

Versatile Gluten-Free Mushroom Gravy

Makes 3½ cups

Free From gluten and all top 8 allergens

This flavorful gravy is great on just about anything savory, but it was tailor-made for my Light and Fluffy Mashed Potatoes and Meatloaf Meatballs (recipes to follow). Leftovers can be refrigerated for up to 1 week in an airtight container. If it thins in storage, whisk in a little more cornstarch and heat to thicken. ALSO GREAT FOR THANKSGIVING.

½ cup minced yellow onion

2 cloves garlic, crushed or finely minced

¼ tsp dried thyme

1 pound sliced mushrooms

¼ tsp salt

4 cups allergen-free beef stock (look for allergen-free brand), divided

2 tbsp cornstarch

1 tbsp chopped fresh parsley

freshly ground black pepper

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add onions and sauté 1 minute, until starting to soften. Add garlic and thyme and sauté 30 seconds.

2. Reduce heat to medium, add mushrooms and salt. Cook 10 minutes, stirring occasionally, until mushrooms have cooked down and are browned.

3. Add 3 cups beef stock and bring to a simmer. In a medium bowl, whisk remaining 1 cup beef stock with cornstarch and drizzle into pot while whisking. Simmer on medium-low heat, stirring often, until thickened, about 20 minutes.

4. Whisk in parsley. Add salt and pepper, to taste. Serve hot.

This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine

Allergy Free Cornbread and Wild Mushroom Stuffing

This picture is one of my all-time favorite examples of brilliant food styling. So much beauty, emotion, and texture, represented with such economy. All the lines are perfect, and the photo does exactly what it’s supposed to, it makes you want to reach through the page or the screen and EAT THAT FOOD. This scrumptious little spoon was styled by Karen Shinto, who styled both my Allergen-Free Baker’s Handbook, and Allergy-Free and Easy Cooking. This is a photograph by Annabelle Breakey for Sunset Magazine. This is what my stuffing would look like, if Karen and Annabelle were here. In fact the recipe is an homage to this picture. I hope you enjoy it even half as much as I enjoy looking at this spoon full of stuffing!

Allergy-Friendly (Gluten-Free) Cornbread and Wild Mushroom Stuffing

Serves 4-6.

This allergy-free, gluten-free stuffing can be made vegan or non-vegan, depending on personal preference. Either way, it is rich-tasting, exotic, healthy, and delicious.

3 cups allergen-free cornbread, preferably stale so it’s dried out a bit

1/2 cup diced nitrite-free pancetta (optional, omit if making vegan — otherwise, look for artisanal brands at stores like Whole Foods)

4 Tbsp. olive oil

5 large shallots (both halves), minced fine

2 large stalks celery, chopped into 1/4-inch pieces

1/2 lb. wild mushrooms (I like shiitake, but you could also use chanterelles or morels, quartered, or cut into eighths if very large)

1 tsp. fresh thyme, chopped

1 tsp. fresh rosemary, chopped

1/4 tsp. kosher salt

1/4 tsp. pepper

1/4 cup white wine

1/4 cup rice milk

1/3 cup chicken broth (or vegetable broth if making vegan — Kitchen Basics is Allergen-Free

1. Preheat oven to 350 degrees. Cut cornbread into 1-inch-thick slices and place on baking sheet. Bake until golden brown and dried out a bit, about 10-15 minutes, turning the slices once. Keep a close eye on it, because you don’t want it to burn. Remove from oven and let cool.

2. Heat a heavy skillet over medium-high heat. Once pan is really hot, add the pancetta and cook until crispy.Remove pancetta from pan and set aside. (Skip this step if making vegan).

3. Add olive oil to skillet, then shallots and celery. Cook, stirring occasionally, until soft, about 3 minutes. Add the mushrooms, thyme, rosemary, salt and pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add white wine and cook, stirring until it’s been absorbed, about 1 or 2 minutes. Add rice milk and cook about 1 minute more. Remove pan from heat.

4. Crumble the cornbread and measure out 3 heaping cups. Add to the pan. Add the crispy pancetta bits (if using). Toss gently. Oil a 9×13-inch pan (or whatever you’ve got that’s comparable) with olive oil. Spoon in the stuffing and drizzle with chicken broth or vegetable broth. Bake at 350 degrees until crusty and golden brown, about 30 minutes.