Celebrating Mushrooms

I'm not sure that a week goes by without eating mushrooms in some form or other. One of my favourite mushroomy dishes is this Forestiere Sauce from Quick-Fix Vegan - it is so full of rich flavour. It's supposed to be served with seitan, but I'm not keen on the way seitan softens when you simmer it with a sauce, so I served my Forestiere Sauce with baked tofu instead. It would also be lovely spooned over a seitan cutlet just before serving.

I didn't follow the recipe to the letter, but my mushroom pies were inspired by these by the author of one of my favourite cookbooks, Caribbean Vegan. I served my little mushroom pies with grilled asparagus and an Italian lentil stew recipe from one of my other favourite cookbooks The Mediterranean Vegan Kitchen.

Mushroom pierogies served with dill sour cream. The pierogi dough recipe is from World Vegan Feast. I've also served these pierogies in a puddle of roasted beetroot soup topped with fried onions and sour cream.

Mushroom tart topped with grated Cheezly. Look how nicely my tart shell worked out!

Mushroom Pate on grainy toast topped with homemade tartar sauce. The pate recipe is from 1000 Vegan Recipes.

This omelette is my own recipe I've been experimenting with. I might post it on my blog soon. Here I've filled it with lovely fresh mushrooms that I've seared in a really hot cast iron pan. Topped with a blob of homemade aioli.