Vegan Challenge to Coquille St Jacques

Directions

1. remove the stalks from the portabello mushrooms, and scoop out the gills. Save these to make the stuffing.
2. Add 1.5 - 2 TSP of olive oil to a shallow saucepan and on a medium flame cook the portabello mushrooms with topside down for about 2 minutes. then flip the mushrooms over and cook for another 2 mintes. Do not squash the mushrooms. It is important to keep them looking like shallow cups. Do not overcook the mushrooms because they will be come chewy/mushy.
3. to make the stuffing mixture: Chop up the stalk and the gills into 1/4" pieces. Mix these in with 2tbsp of olive oil, garlic paste, chopped shallots, pistachio pieces/pine nuts.
4. Saute the mixture in a small saucepan until the shallots are transparent. Add a pinch of nutmeg. Once the mixture starts smelling fragrant take it off the heat and set aside.
5. Add salt and pepper to taste.
6. Make a slurry of soy milk /water and flour. The consistency of the slurry should be thicker than water and thinner than pancake batter.
7. Scoop the stuffing mixture into the portabello "cups". The stuffing should make a gentle mound over the mushrooms.
8. Carefully pour the slurry over the stuffing. Sprinkle liberally with panko.
9. Preheat oven to 325 and bake for about 15 - 20 minutes - until panko turns golden.
10. Serve almost immediately. Eat and enjoy. Pair it with a dry white wine. Dont worry you are still vegan.