Portobello Mushroom Kyiv with Vegan Bechamél Sauce

Yeah. I spelled it Kyiv. Wanna fight about it? The U.S. federal government agrees with me, so come at me, bro!


Portobello Mushroom Kyiv with Vegan Bechamél Sauce

Source: Great British Chefs | Serves: 2 | Time: 35 min


Changes (other than correcting Kiev to Kyiv): fudged the amounts since I had to convert to U.S. standard (theme of the meal, apparently); quick soaked the cashews in boiled water; and used an almond/coconut milk blend instead of oat milk


Ingredients


Garlic Bechamél

Heaping 1/3 cup #cashews, soaked in hot water for 15 minutes

1 tbsp nutritional yeast

1/3 - 1/2 cup almond/coconut milk blend

2 tbsp lemon juice

1 garlic clove

1/2 tsp sea salt

1 tbsp parsley


Crispy Topping

1 handful of sourdough breadcrumbs, coarse

1 tbsp of hazelnuts, roasted and chopped

1 tbsp of EVO

1 tsp dried thyme

1/2 tsp salt


To Serve

2 portobello #mushrooms, destemmed and degilled

EVO

Fresh parsley


Instructions

Begin by making the béchamel. Combine the soaked cashews, nutritional yeast, plant-based milk, lemon juice, garlic and salt in the jug of a blender and blend for 1 minute or until totally smooth. Place in the fridge and allow to cool, chop the parsley and stir into the sauce.


For the crispy topping, combine the breadcrumbs, chopped hazelnuts, thyme, salt and olive oil in a blender or food processor and pulse until combined.


Preheat the oven to 350°F.


Spoon in the béchamel, generously filling each mushroom to the top, brushing the top edges and rim of the mushroom with the béchamel. Spoon over the breadcrumb mixture, generously covering the top of the mushroom.


To serve, roast the mushrooms for 16 minutes, or until cooked through and crisp. Serve with a drizzle of olive oil and a sprinkle of fresh parsley.

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