Vegan White ‘Fish’ Fillets Pouched in White Wine with Mushrooms

A vegan buttered (I use Earth Balance) 10-12 inch fire proof baking & serving dish

2 Tb finely minced green onions or shallots

3 large baked potatoes (fairly symmetrical)

Salt & Pepper

6 1/2 Tb vegan butter divided (Earth Balance)

1 1/2cups white wine

water

3/4 lb fresh sliced baby bella mushrooms

2 1/2 Tb flour

Coconut milk creamer

drops of fresh lemon juice

1/4 cup daiya vegan mozzarella cheese

 

Microwave baked potatoes til about 90% cooked.  Slice a thin layer off opposite sides of each potato lengthwise.  Then slice the remaining whole baked potato in 1/2 lengthwise to give you 2 ‘fillets’.  Do this with all 3 baked potatoes for a total of 6 ‘fillets’.

Preheat oven to 350

Sprinkle half the green onions/shallots in the bottom of the buttered baking dish.  Season the ‘fillets’ lightly with salt and pepper and arrange them in one slightly overlapping layer in the dish.  Sprinkle the ‘fillets’ with remaining onions and dot with butter.  Toss the mushrooms in 2 Tb hot butter over moderately high heat for 1-2 mins without browning.  Season with salt and pepper.  Spread the mushrooms over the ‘fillets’.  Pour in the wine and add some water until fillets are covered about 1/3 to 1/2 of the way.

Bring baking dish almost to the simmer on top of the stove.  Lay buttered wax paper over the ‘fillets’.  Place dish in bottom 1/3 of preheated oven.  Maintain the liquid almost at a simmer for 8-12 mins depending on the thickness of the ‘fillets’.  Do not overcook and dry them out.

Place a cover over the dish and drain out all the cooking liquid into a saucepan.  Rapidly boil down the liquid until it has reduced to 1 cup.  Blend 2 1/2 Tb flour to a paste with 3 Tb softened butter.    Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream.  Bring to the boil.  Thin out the sauce with additional tablespoons of cream until it coats a wooden spoon nicely.  Season to taste with salt and pepper and drops of lemon juice.

Spoon the sauce over the ‘fillets’.  Sprinkle on the cheese and dot with butter.  Place dish 6 to 7 inches under broiler for 2-3 mins and brown top lightly.

Serve as soon as possible.

 

 

5 responses to “Vegan White ‘Fish’ Fillets Pouched in White Wine with Mushrooms

  1. Pingback: Vegan White ‘Fish’ Fillets Pouched in White Wine with Mushrooms « Plant Based Diet Adventures

  2. My husband didnt bleieve that I made this myself, he swore I got it from a restauraunt. It came out amazingly and the only complaint my husband had about was that he could feel my arteries closing up lol. thanks so much

  3. What you are talking about is a life style change not a diet. Diets are temporary and do not last. Also neither a vegan or vegetarian diets has more weight loss benefits than the other. Weight loss has to do with metabolism, diet, and exercise. Basically you just need to watch how many calories you are taking in daily. Vegetarians and vegans are definitely not always skinny. Although their limited diets consist of foods that are lower in calories they also deprive the body of important nutrients if care is not taken. I suggest becoming a pescatarian (i.e. essentially a vegetarian that eats fish and seafood). Regardless you do not need to become a vegan ect… to lose weight. Eat lean meat, plenty of fruits and vegtables, whole grain wheat breads, and drink plenty of water. Just limit your consumption. One should never eat until he/she feels "full". Also people who eat throughout the day tend to weigh less. Eat small meals ( lunch example: sandwich(bread,meat, maybe cheese/ a yogurt/ and an apple) and eat a small snack in between to prevent hunger (carrots, celery, or a banana). Most people overeat because of prolonged hunger. And finally make sure you get at least 30min. of exercise daily.

  4. I remember mom frying cauliflower and I have had it only once since leaving home 60 years ago.That was one day when my wife was gone, I chopped up a whole head and deep fried it, eating it all alone with no sauce, just salt. The first batch came out almost burnt, oil was too hot. The second batch came out better but it is hard to cook and eat at the same time. Finally got it right but you fill up fast eating a whole head by yourself! So I cleaned up the oil spatter from the stove top, figuring I had pretty well got my wish for eating fried cauliflower again. Then my wife came home and asked “what happened here”. Apparently she can see a microscopic trace of cooking oil from 10 feet away. Hope you all had a good 4th, wife’s family had a successful wedding yesterday.Jerry

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