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