You read that right: Mushroom Meat https://bit.ly/2tNztOb. It’s a great substitute for minced meat in any dish you can think of, or can be used half/half with beef, lamb or pork mince to make your favourites, from bobotie to cottage pie. #blendability #meatandmushrooms #lasagne #vegetarian
Makes about 4 cups
¼ cup black olives
5 cloves garlic
6 drops liquid smoke (optional)
¼ cup olive oil
450g Button, Portobello or Portabellini mushrooms
4 cups eggplant (peeled, diced)
1 cup onion (diced)
1 Preheat oven to 175°C. In your food processor, make a paste out of the olives, garlic, liquid smoke, and olive oil. Set mixture aside in a bowl.
2 Add mushrooms, stems and all, to your food processor and pulse until finely chopped. Dump processed mushrooms onto a large, rimmed sheet pan. Pulse the eggplant in the food processor in the same manner and dump it onto the sheet pan with the mushrooms. Repeat this process with the onion.
3 Drizzle the mound of mushrooms, eggplant and onion with the olive and garlic paste, and using your hands, toss it all together. Spread the mixture evenly over the sheet pan. Sprinkle the mixture with salt and pepper. Pop it into the oven for a total of 30 minutes; turn the mixture over a few times with a spatula. The mixture will release a lot of juice, and then it will start to dry out. Once most of the liquid had evaporated or been absorbed, the mixture is ready. Allow it to cool in the pan.