@Tornadic Thoughts Cha! I usually use a cashew spread for most cream cheese based applications ...versatile as blazes that stuff. But mushrooms seem to hate nuts :wtf: Also use a lot of emulsifications for other things, like Makini Howell’s Smokey Mac’n’Yease. Blended tofu (tofu ricotta, soya-cream etc.), or cauliflower, or avocado are a few other great creamy subs, and OMFG pasta herbs + water + Just Mayo (vegan pea protein based mayo up here, not sure if it’s national) makes reeeeeeally badass ranch (the kids reach for that one, over Hidden Valley), a little arrow root thickener can bring it almost to cream cheese.
I’ll probably end up with some version of tofu-ricotta as the cream base, but I haven’t managed to get the proportions/ingredients right (my go to of half firm/half silken, garlic, lemon, nutritional yeast, salt, sugar, basil... which is perfect in pasta... is just several levels of wrong in mushrooms) & have friends who don’t even do fermented soy so I was hoping the soy free cream cheese might just get me something I could serve them, too. No dice.
I’m sorta kinda maaaaybe thinking of going with another mycoprotein, though. I already use diced stems in the filling, maybe whirling some chanterelles -or even more crimini- in the blender with some avocado for creamy & spinach foam? >.< In theory, mushrooms love other mushrooms, and spinach always goes well. Flavor profiles would work, together and with the other stuffing ingredients, but it’s getting the texture right, that’s a lot of water to shift, you know? LOL. Tried rissotto stuffed mushrooms (opposite problem, but I was pissed at soupy shrooms) that was just like mmmfhfm mmdhdh mmshs. This is worse than peanut butter stuck to the roof of your mouth! IDK. Maybe a less wet green like broccoli raab sautéed in garlic, first, instead of the spinach.
LMAO :hilarious: ... It’s an ongoing WORK, dammit!!! experiment... whenever I happen to have a few mushrooms left over from other things. They look at me. They dare me to stuff them. They laugh at my failure.
