Thanksgiving Torte with Mushroom Gravy

[Guest guest]

After Pat found the source for the soup recipe I posted yesterday, I

checked out the Vegetarians in Paradise site and noticed this

interesting recipe. I think I'll give it a test drive before the

holidays. Has anyone else tried it? Kathy M

 

 

* Exported from MasterCook *

 

Thanksgiving Torte with Mushroom Gravy

 

Recipe By :Zel Allen

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup wild rice -- (158 ml)

2 cups water -- (480 ml)

3/4 teaspoon salt

 

3/4 pound red or white rose potatoes -- (169 grams)

unpeeled, scrubbed, and cut into 1 " cubes

1 cup water -- (237 ml)

1/8 teaspoon salt -- optional

 

1/4 cup raw walnut pieces -- (49 ml)

1/2 cup raw pecan pieces -- (118 ml)

 

1 large onion -- diced

3/4 pound Portobello mushrooms -- (169 grams) chopped

(about 4 large mushrooms)

14 ounces Lightlife GimmeLean! sausage flavor (soy

sausage) -- (396 grams)

1/3 cup water -- (79 ml)

2 teaspoons poultry seasoning

1/4 teaspoon ground black pepper

2 Tablespoons extra virgin olive oil

 

1/2 teaspoon Wright's Natural Hickory Seasoning (liquid

smoke)

1 1/4 teaspoons salt -- or to taste

 

2 medium tomatoes -- sliced

red Swiss chard -- for garnish

orange slices -- for garnish

 

Mushroom Gravy:

8 ounces fresh button mushrooms -- sliced

1 3/4 cups water -- (414 ml)

1/4 cup Tamari or soy sauce -- (59 ml)

1/4 cup dry red wine -- (59 ml)

1 Tablespoon lemon juice

 

2 Tablespoons cornstarch

2 tablespoons water

 

Combine wild rice, water, and salt in a 2-quart (2 liter) saucepan.

Cover, and bring to a boil over high heat. Turn heat to low and

steam for 50 - 60 minutes until rice is tender.

 

Combine potato cubes, water, and salt in a 2-quart (2 liter)

saucepan. Cover, and bring to a boil over high heat. Turn heat down

to simmer, and cook 5 - 7 minutes until fork tender. Using a slotted

spoon, remove potatoes to a medium bowl, and set aside.

 

Toast nuts in a non-stick skillet over high heat, tossing

continuously for about 1 to 2 minutes, and immediately remove to a

dish to cool. Set aside.

 

In a large skillet, sauté onion, mushrooms, soy sausage, water,

poultry seasoning, pepper, and olive oil together until onions are

transparent, about 5 - 7 minutes, stirring frequently with a wooden

spoon or paddle to break up sausage chunks. Drain off and reserve

any excess liquid. Add Wright's Natural Hickory Seasoning and salt

and mix well.

 

Mash potatoes. Add to onions and mushrooms. Add toasted nuts and

cooked wild rice. Mix well to combine ingredients. Adjust

seasonings.

 

Press mixture firmly into a lightly oiled 9½-inch (23 cm)

springform

pan. Arrange tomato slices over the top. Bake uncovered at 375ºF

(Gas Mark 5) for 1 hour. Run clean knife around edge and unmold onto

a platter lined with red Swiss chard. Decorate platter with orange

slices.

 

Makes 6 to 8 servings.

 

For Gravy:

Combine mushrooms, water, tamari, red wine, and lemon juice in a

saucepan, and bring to a boil. Turn heat down slightly and simmer

for 5 minutes. Combine cornstarch and water in a small bowl and add

to bubbling sauce, stirring constantly, until thickened to desired

consistency, about 1 minute. Serve on the side.

 

Makes about 2¼ cups (539 ml).

 

Variation:

Cut 5 acorn squashes in half. Brush cavities with oil and season

with salt and pepper. Stuff mixture into cavity of each squash

half. Put on a baking pan, cover with aluminum foil, shiny side

down, and bake at 350ºF (Gas Mark 4) for 1 hour.

 

Source:

" Vegetarians in Paradise "

S(URL):

" http://www.vegparadise.com/cookingwith311.html "

Copyright:

" November, 2001 "

 

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Per Serving (excluding unknown items): 375 Calories; 14g Fat (33.5%

calories from fat); 20g Protein; 44g Carbohydrate; 6g Dietary Fiber;

trace Cholesterol; 1686mg Sodium. Exchanges: 1 1/2 Grain(Starch);

1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other

Carbohydrates.