Can you believe Thanksgiving is next week? I’ve still got several more vegan Thanksgiving posts planned for you guys, but I figured with time running short, I’d better get on the main course. Not that I need a main course. I mentioned in an earlier post in this series that I’m totally content to eat any suitable side dishes, which, when my mom cooks, are plentiful. In fact, for a while she was in the habit of offering to go out and get a Tofurkey or some other main dish type-thing that I could eat, but eventually gave up when, year after year, I turned her down on the basis that there would surely be more suitable food than I could manage, even absent her offered main course. I wanted to make something special for you guys though, and actually, you could use this as a side. On both nights that I made this, my boyfriend and I ate it alongside some pan fried tofu and veggies. A multi-course, vegan, meat-and-potatoes style dinner, or about as close as we get to it, if that makes any sense. Yes, I said “both nights.” I made this dish twice. Is that a testament to how delicious it is? Yes, but to be totally truthful, I was having a cranky day the first time I made it and ended up totally disappointed with the photos. I couldn’t have that. I mean, this is a Thanksgiving dish, and maybe the main Thanksgiving dish for some of you. It’s gotta be pretty. (I assure you that this dish is extremely pretty in person.) When I asked my boyfriend if he minded eating the same dish twice within a week he responded with a resounding “Yes!” So there’s my testament to the deliciousness of these mushrooms. And while the mushrooms are pretty awesome, I have to say that the wild rice stuffing is key. Portobellos are great, but you’ve had them before, so you already know this. The flavor of the stuffing was unreal, really. I can’t say much more that it was a hearty-warm-and-cozy-savory-party-in-my mouth kinda dish. You’re obviously not going to fool any meat eaters with this one, but I’d wager that many would eat this and never miss the turkey. These stuffed mushrooms are delicious on their own, but even better slathered in vegan gravy.
