Friday, 8 February 2019

Peking Portobello Mushrooms

So its not always that I want to be experimental in the kitchen with seasonal vegetable, sometimes I just like to pick a cookbook from the shelf and cook a recipe that I have been oggling and promising to make myself.

I am glad that I have been making more of an effort to cook from them, they shouldn't be there just for food porn - though that is nice sometimes.
Well today I have another recipe that I bookmarked from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz.

So what is it?! Peking Portobello Mushrooms.  I made this last month I was quietly doing Veganuary.  I have been participating in Veganuary since its launch in 2014.  It was the same week I had made the vegan Chinese Tofu Short Ribs and for which I picked up a jar of hoisin sauce from the supermarket. Please see my In My Kitchen blog post.  
These Peking Portobello Mushrooms were a bit messy to make and created a bit of work for my personal dishwasher (my husband), but good to eat and the Portobello mushrooms were very 'meaty', but how well it mimicked Peking Duck which I am guessing this recipe is based on - I cannot comment for I have never eaten duck in my life, nor Peking Duck. Regardless the recipes was everything it was described it would be ' crispy, caramelised skin with a meaty juicy centre'.  

I am sharing this blog post with  Weekend Cooking hosted by Beth Fish Reads as I have cooked a number of recipes from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz and it would be rude not to share. 

Other recipes cooked from the cookbook


  1. I love the purple in the top photo - but as I have never had peking duck (is that what they mimic) nor do I know what hoisin sauce tastes like, I have no idea about this meal and if I would like it but it sure looks interesting

    1. Thanks Johanna. I had to look at the photo again to see your reference of 'purple'. i've never had Peking Duck either, or duck ever. I enjoyed this meal though, it made a change from the usual style of dishes I make.

  2. Yum! I have the book and I'm going to have to try these! ;-)

  3. I'm familiar with Peking Duck (tried it in Hong Kong) as well as with Portobello mushrooms and Hoisin sauce. The mushroom dish does sound delicious, but I don't think it would really be like duck either in flavor or texture.

    best... mae at

    1. Thanks Mae. Interesting to read, its not really attempting to taste like duck, just the flavour combo has been borrowed and applied to Portobello mushrooms.

  4. I like all the flavours involved, and I like that you have a personal washer upper! I've never eaten duck too, and I know I infinitely prefer this cruelty free version!

  5. Thank you Joey.
    And well said 'I know I (too) prefer this cruelty free version'


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