Ingredients

Meatless Mushroom Filling:

• 3 Tablespoons Olive Oil
• 1 Medium Yellow Onion, Diced
• 1 1/2 Ounces Dried Shiitake Mushrooms, Soaked Overnight
• 8 Ounces Cremini Mushrooms, Roughly Chopped
• 4 Cloves Garlic, Minced
• 2 (8-Ounce) Packages Tempeh, Crumbled or Roughly Chopped
• 3 Tablespoons All-Purpose Flour
• 1 Teaspoon Dried Thyme
• 1/2 Teaspoon Dried Rosemary
• 1/2 Teaspoon Ground Black Pepper
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Dried Marjoram or Oregano
• 1 3/4 Cups Mushroom Stock
• 1/4 Cup Dry Red Wine
• 2 Tablespoons Vegan Worcestershire Sauce or Soy Sauce
• 1 Cup Frozen Green Peas

Mashed Potatoes:

• 1 Pound (About 3 Medium) Russet Potatoes, Peeled and Diced
• 1/4 Cup Plain, Unsweetened Non-Dairy Milk
• 2 Tablespoons Vegan Butter or Coconut Oil
• 1/4 Teaspoon Salt
• 2 Tablespoons Minced Fresh Parsley

Instructions

1. Preheat your oven to 400 degrees.
2. Begin by placing a large skillet over medium heat. Add the oil and onion, sauteing until golden brown; about 4 - 5 minutes. Meanwhile, thoroughly drain the soaked shiitake mushrooms, reserving the liquid. Finely dice the mushrooms and stems before adding them to the skillet, along with the cremini mushrooms and garlic.
3. Continue to cook, stirring frequently, until the vegetables have softened and become aromatic; about 5 minutes. Add the tempeh and stir to incorporate. Saute for 5 - 8 minutes, until lightly browned. Sprinkle the flour into the skillet, followed by the thyme, rosemary, pepper, and salt. Cook for just 1 minute before gently pouring in the mushroom stock, red wine, and Worcestershire. Bring to a boil and cook for 4 minutes or until thickened. Stir in peas and remove the skillet from the heat.
4. To prepare the mashed potatoes, place the potatoes in a large saucepan and add water to cover. Set over medium heat on the stove and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer and cook, uncovered, until the pieces are fork-tender; 20 - 25 minutes. Thoroughly drain. Add the non-dairy milk, vegan butter, and salt, and mash thoroughly until smooth, light, and fluffy.
5. Spread the mashed potatoes over the mushroom mixture, using a spoon or fork to give them texture on top. Alternately, you could use a piping bag fitted with a large star tip to make neat patterns all over. Bake for 30 minutes, until bubbling around the edges. Turn on broiler without removing the pan from the oven, and cook for 3 - 4 minutes longer, or until lightly browned. Top with parsley and serve hot.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.