When it comes to champignons this is by far my favorite recipe, the acidity of the tomato in the stuffing creates a flavor so refreshing, it must be out of this world!

Serves 2

Preparation: 50 minutes
Cooking: 25 minutes

Tomato Stuffing

1 small tomato
30 g tomato paste
1 shallot
½ clove garlic
4 basil leaves
¼ t cane sugar
¼ sea salt

Deseed and chop the tomato into small cubes, chop shallots, garlic and basil leaves finely, then mix all ingredients in a handy bowl and set aside.

Corn Crust with Pine Nuts

5 g parsley
70 g margarine
1 T corn starch
½ t sea salt
40 g coarse cornmeal
20 g pine nuts
1 T chives

Toast the pine nuts slightly, chop parsley and chives, toss all ingredients in a small bowl and stir until the margarine is melted.

Mushrooms

250 g small champignons
sea salt
olive oil
freshly ground black pepper

Preheat the oven to 200°C/390°F.
Remove the stems of the shrooms, scrape the rest out with a small spoon to have enough place for the stuffing. Season the holes slightly with salt, then fill with the tomato stuffing.

Top with the corn crust.

Take a baking dish, fill it with half a centimeter of water and salt it slightly. Spread the shrooms evenly inside, you can cut a slight base if they fall over. Sprinkle with olive oil and grind black pepper over them.

Put in the oven for 25 minutes til the crust becomes slightly brown.

Salad

1 T raspberry vinegar
1 T freshly squeezed orange juice
½ T cane sugar
few drops vanilla extract
sea salt
freshly ground pepper
1 T olive oil
50 g mixed greens
40 g cherry tomatoes

Heat the cane sugar with ½ T of water and stir til it dissolves and you get a syrup, set aside to let it cool.

Cut the cherry tomatoes in half, peel a orange and squeeze 1 T out of it. Mix everything in a bowl except the olive oil. Only after the salad is well coated add the olive oil to prevent wilting.

Serve

Put the salad on a plate and top with some mushrooms, you can be stingy but expect your guests craving for more and raiding your kitchen :)

Thank you @heart-to-heart for putting together a vegan commune on steemit.

Bon appétit and until next time,
Miron