1.5 lbs fresh baby white mushrooms
11-12 Tbsp Earth Balance Vegan butter, divided
2 Tbsp olive oil, divided
4 Tbsp chopped green onions/scallions, divided
1/2 clove mashed garlic
Fresh french bread
1/2 cup butter
12 shiitake mushrooms, divided
3 baby Portobello mushrooms
1 1/2 tsp salt, divided
4 Tb Madeira, divided
6 yellow squash, washed and dried
1/2 tsp tarragon
6 strips of Vegan bacon, such as Smart Bacon
1 1/2 cups vegetable broth
handful of watercress leaves or baby spinach
Wash the baby white mushrooms, leave whole if small, otherwise half or quarter. Dry in a towel. Saute for 5 or 6 mins in 2Tbsp hot butter and 1 Tb olive oil until they are very lightly browned.
Stir in the 1 Tbsp green onions and garlic, cook over moderate heat for 2 mins, set aside.
Preheat oven to 400 degrees.
Cut 6 slices of bread 1/4 inch thick. Remove crusts.
Saute the bread lightly on each side in hot 1/2 cup of butter til lightly browned.
Trim 6 shiitake mushrooms cutting off stems. Chop very fine. Blend in a bowl with 1/4 tsp salt big pinch of black pepper, 1 Tbsp Madeira and 1 Tbsp olive oil. Spread the mixture on one side of each slice of sautéed bread. Arrange on a broiling pan and set aside.
Blanch 6 strips of bacon in simmering water for 10 mins. Dry bacon.
Rub outside of yellow squash with butter, using 4 Tbsp total. Sprinkle with salt, tarragon and fill narrow shallow canoe in each squash with 2 Tbsp green onions, total. Quarter washed and dried baby portobellos, attach to each side of fat end of yellow squash with tooth picks. Take 2 washed and dried shitake mushroom caps and attach to narrow end of yellow squash (1 toothpick worked for me at the narrow end to make it through both shitake caps). Cut the blanched bacon lengthwise in half, and lay 2 halfs over each side of yellow squash.
Place the “birds” (yellow squash) in a roasting pan, and set on a rack in the middle of pre-heated oven. Baste every 5 mins for 20 mins (with 3 Tbsp melted butter and 1 Tbsp olive oil.. For last 5 mins move them up to broiler rack and set oven to broil, leaving oven door slightly ajar.
When done, sprinkle with 1/2 tsp salt and place them on a warm platter in turned off oven with the door ajar.
Stir in 1 Tbsp green onions into roasting pan and cook slowly for 1 min on burner. Add the 1 1/2 cup vegetable broth and 1/4 cup Madeira and boil down rapidly (make sure your roasting pan can handle this heat!), scraping up coagulated juiced and liquid until reduced to 1/2 cup.
Off heat, and just before seasoning, swirl in 1-2 Tbsp butter.
Run the “liver” (shitake) canapes under a hot broiler for 30 sec.
Toss the mushrooms over moderately high heat with 1 Tbsp butter, 1/4 tsp salt and pinch of black pepper.
Place a canape under each “bird” yellow squash. Surround with the mushrooms and decorate with the watercress or baby spinach. Spoon the sauce over and serve!