Wine Wednesday: Sauce

I went to forest to pick mushrooms and I was already thinking of making a creamy porcini sauce with white wine. Something little fancier than a regular mushroom sauce. I was a little disappointed, because I found only few porcinis and not many other boletes either. But combination of porcini and pine boletes was enough for a sauce, and we enjoyed it with mashed potatoes and seitan roast. Seitan was made with juniper berries and rosemary, and we’ll post a recipe for that on Saturday.

If you don’t have porcini available (or if they’re too expensive) you can use button mushrooms or other mushrooms that stay light coloured when cooked. Don’t use mushrooms that get dark or black when cooked, such as orange birch boletes or slimy spike-caps.


Porcini Sauce

5 dl chopped porcini or other mushrooms
1 shallot
2 tbsp margarine or oil
1 tbsp wheat flour
1 dl white wine
2 dl oat (or soy) cream
salt, white pepper
1 tbsp fresh parsley or 1 tsp dried

Heat the mushrooms until the water comes out. Discard the water or sauté until it has evaporated. Add margarine and chopped shallot and sauté on medium-low heat until shallot is soft and translucent. Stir in wheat flour and after a minute add white wine. Stir well and add cream. Slowly boil 10-15 minutes or until the sauce has reached the desired thickness. Season with salt and pepper and add parsley.



Seitan Saturday: Stroganoff

New vegan fraiche by Oatly is available in shops, at least in Finland and Sweden, maybe somewhere else too. It’s oat based and a bit slimy compared to soy based products, but it’s not as slimy as Yosa yogurts. The taste is more sour than plain soy yogurt and can be used in hot and cold dishes. We bought a tub and used half of it to make this Stroganoff. We’ve previously used oat cream and oat fraiche didn’t taste different in this recipe. But I think a spoonful of it on a bowl of borscht or pureed vegetable soup would be great. I bet it also works great in dips etc.


Seitan Stroganoff

2 balls seitan
1 onion
5 dl chopped forest mushrooms or handful of dried funnel chanterelles
2-4 tbsp oil
2 tbsp margarine
3 tbsp wheat flour
water or vegetable broth
2 tsp mustard
salt, pepper
1 dl oat or soy cream or fraiche
dill or parsley (optional)

Dice the seitan. Peel and chop onion. If you use dried mushrooms, soak them in hot water until soft. If you use fresh mushrooms, heat them on a dry pan until the water comes out of them. Discard the water or continue heating until water is evaporated. Heat 2 tbsp oil in a pan and sauté onion and mushrooms until onion is soft and translucent. Transfer to a sauce pan. Add more oil if needed and fry seitan until browned. Transfer to the saucepan.

Melt the margarine on the pan and add flour. Fry until brown. Add some water (hot water is easier to stir with the flour) and stir well, add more water and stir well etc. until you get the desired thickness for the sauce. Add to the sauce pan, stir well and simmer 5-10 minutes. Add cream (and herbs if using) and season with salt and pepper, simmer couple of minutes more and serve with potatoes or other side dishes.


Wine Wednesday: Seitan Burgundy

Beef bourguignon was originally a peasant food. For reason or another, the burgundian peasants decided to simmer their food in red wine. Maybe it was a good harvest year for grapes, or maybe something else, who knows? Anyway, this is a vegan version of said recipe, substituting beef for seitan and steering clear of gourmet cuisine influences. Keep it simple.


Seitan Burgundy

3 balls basic seitan
2 garlic cloves
big handful of dried funnel chanterelles + water for soaking or 5 dl fresh mushrooms
1 big onion
3,5 dl red wine (half a bottle)
4 dl seitan cooking broth (or vegetable broth)
2 tsp thyme
4 tbsp wheat flour
4 tbsp water

Cube the seitan. Peel and mince the garlic cloves. Soak the funnel chanterelles in water. Peel the onion and cut into wedges. Heat some oil in a pot and fry seitan and garlic until nicely browned. Remove from the pot. Add more oil if needed and fry mushrooms for few minutes. Remove from the pot. Put the seitan back to pot and add wine, broth, onion and thyme. Simmer about an hour, stirring couple of times and adding more broth if needed. Stir in the mushrooms and season with pepper. Mix the flour and water together and slowly pour to the pot, stirring constantly. Bring to boil and simmer 30 minutes or longer, stirring now and then. Serve with potatoes (or pasta or rice).


Flour Friday: Pizza

This cheesy goodness is completely vegan!

My favourite hobby in autumn is picking mushrooms, so we often eat forest mushroom. But if forest mushrooms aren’t available, you can substitute them with any mushrooms you can get. You can also use oat milk or any other plant based milk instead of soy milk, but in that case you may need to add a little more flour.


Mushroom Pizza

2,5 dl water
12 g (1/4 package) yeast
1 tsp sugar
pinch of salt
1-2 dl rolled oats
5-6 dl wheat flour
1-2 tbsp oil

ketchup or mixture of ketchup and tomato puree
2 l chopped forest mushrooms (we had a combination of chanterelles and porchini)
1 tbsp oil
fresh basil and oregano

cheese sauce:
4 dl soy milk
4 tbsp flour
3 tbsp nutritional yeast
0,5 dl oil
1,5 tbsp ketchup
0,5 tsp paprika
0,5 tsp garlic powder
salt, pepper

Combine water, yeast, sugar and salt and stir until everything is dissolved in water. Stir in oats and knead a dough with a wheat flour, you may need little less or more. Add oil in the end of the kneading. Cover with a towel and allow to rise until doubled in size. Punch down and roll into rectangle size of a baking sheet, or make 2 round pizzas. Cover again with towel and allow to rise while you prepare the toppings.

Sauté the mushrooms on a pan until the water comes out of them. Discard the water or continue sautéing until it’s evaporated. Add oil and fry few minutes.

Whisk all the sauce ingredients together in a saucepan. Heat on medium (medium-high) heat, stirring frequently, until the sauce starts bubbling and gets thicker.

Spread a thin layer of ketchup on pizza dough, and spread the mushrooms next. Sprinkle herbs on top of the mushrooms. Pour cheese sauce all over the pizza and bake 20 minutes (or until it looks ready) in 225 Celsius degrees. Allow to cool a little before cutting.


Summer-starter Quiche

We picked some nettles yesterday while bicycling around and today we were thinking of foods you can use it in. Nettle is a great source of iron and calcium (even better than spinach) and grows wild over here. Since you can use it to substitute spinach, it’s pretty easy to find a multitude of recipes.

A friend of us had recently given us a few packages of firm silken tofu, so naturally we came to the conclusion we should try to utilise both of these ingredients. Because we didn’t have enough time to make any slow-cooking food, we opted of a quiche. It was a good call, as it was simple to make and the results were absolutely delicious.


Nettle and Tofu Quiche

100 g margarine
1 dl whole wheat flour
2 dl wheat flour
1 tsp baking powder
3 tbsp water

2 l nettle leaves
3 handfuls of dried funnel chanterelles
1 onion
2 garlic cloves
2 tbsp oil
pinch of chili powder
1-2 tbsp chopped fresh basil

1 package (349g) firm silken tofu
2 tbsp lemon juice
1 tsp Dijon mustard

bell pepper strips (optional)

Preheat the oven to 225 Celsius degrees. Crumble the margarine, both flours and baking powder in a bowl. Add a little water to form a dough. Grease a pie dish and spread the dough in it. Bake 10 minutes.

Boil the nettle leaves 2 minutes. Drain and squeeze dry. Chop finely. Soak the mushrooms in hot water. Chop the onion and garlic. Heat the oil in a pan and add chili powder. Fry half a minute and add onion. Sauté until onions are soft and translucent. Add the mushrooms and sauté until onions are almost golden.  Add garlic and basil and sauté a minute more. Mix the tofu, lemon juice, Dijon mustard and salt in a bowl with hand held blender until smooth. Mix all the filling ingredients together and spread on the pre-baked crust. Top with bell pepper strips and bake 25-30 minutes or until the quiche looks ready.

The Grand Finale of Vegan MoFo 2012

This post is the last post of VeganMoFo 2012. The month has passed quickly, and we hadn’t tried all the interesting recipes we have found from the old cookbooks. You may see recipes from 1920’s in the future too.

Cabbage rolls are tasty and filling. Making them is time consuming, but they’re definitely worth it. The usual filling is rice and  minced meat, but the old cookbook had a recipe with a mushroom filling. We’ve always baked the cabbage rolls in oven, but this recipe instructed cooking them on stove top. Nearly all cabbage dishes are served with lingonberries here in Finland, and we had these cabbage rolls with lingonberry jam, boiled potatoes and rosolli.

Cabbage Rolls with Mushroom Filling

1 cabbage

1 dl rice + water for cooking
1,5 dl salted mushrooms + water for soaking
2 tbsp oil or margarine
1 small onion
1 dl cream
pinch of white pepper
1 tbsp brown sugar
1 tbsp dry bread crumbs

margarine for frying
water or vegetable broth
1 dl cream
1-2 tbsp wheat flour (optional)

Boil the cabbage leaves until they’re soft enough to roll. You can either separate them first and then boil, or boil the whole cabbage head and then separate the leaves, I prefer boiling it whole. Cut the thick center vein thinner.

Cook the rice according to the instructions on the package. Soak the mushrooms until they’re not too salty. Then chop finely. Chop the onion and small inner leaves of the cabbage. Heat the oil in a pan and fry onion and chopped cabbage until lightly browned. Add the rest of the filling ingredients.

Put about 1 tbsp filling on each cabbage leave and roll. Melt the margarine in a pan and fry the first batch cabbage rolls until browned. Transfer them to a large pot. Rinse the pan with small amount of water and pour to the pot. Continue with the rest of the cabbage rolls, rinsing the pan after each batch. Cover the pot with lid and simmer until the cabbage is soft. Put the cabbage rolls on a serving dish, whisk the cream to the sauce (and add wheat flour mixed with small amount of cold water if you want thicker sauce). Simmer 5 minutes and serve the sauce with the rolls.

Leftovers from the 1920’s in a pan

Here’s another take of the Finnish and Swedish classic, pyttipannu. We covered our own favourite version in last year’s MoFo (located here), this is from the 1920’s instead. Works quite well also with the oat sausage we posted about couple of days ago. If you use any other mushrooms than milk caps (like we actually did), you can skip the part about boiling and draining the mushrooms.

Fried mushrooms

0,5l cleaned mushrooms
water, salt

2 tbsp oil
half of an onion
1l boiled potatoes
2 tbsp dry breadcrumbs

Cleaned mushrooms are brought to boil in salted water, poured into a sieve and cut to smaller pieces. Insert oil and mushrooms into a pan, let simmer for a while and add minced onion. Potatoes are peeled and cut to mouth-size chunks and fried with mushrooms. Add dry breadcrumbs and salt.