#BlogsgivingDinner continues today with entrees, salads and side dishes. I may have to have a few Thanksgiving dinners this year because all of these dishes sound AMAZING! Here’s the menu today:
Pomegranate & Goat Cheese Salad from Feast + West
Persimmon & Pear Salad from Wit Wisdom and Food
Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home
The Perfect Thanksgiving Turkey from My Cooking Spot
Roasted Turducken from The Speckled Palate
Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six
Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife
Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca
Turkey, Apple & Sweet Potato Pot Pies from Love & Flour
Creamy Pumpkin Apple Pasta from My Cooking Spot
Mushroom Spinach Farro from Think Fruitful
Bacon and Cornbread Stuffing from Chez CateyLou
Sweet Potato Crunch from I Cook. I Eat. It’s Life.
Blue Cheese & Bacon Mashed Potatoes from A Savory Feast
Sausage Stuffing from the Wetherills Say I Do
Butternut Squash Grits from Homespun Seasonal Living
Thanksgiving Wine Pairings from Twin Stripe
(Psst…don’t forget to keep an eye out for the hashtag – #BlogsgivingDinner as you make your way around social media today.)
Every couple of months, I attend a vegan dinner party. It’s always a great time, and I never miss the meat on my plate. The dishes are always so fantastic – almost as good as the company. The first time I went, I took these Smoked Mushroom Steaks, and they were a big hit. Mr. J says this is not really something you’d go through the trouble to smoke on its own — it’s a good thing to throw in with whatever meat you’re smoking because it doesn’t take very long, but considering the reactions at the dinner party, I think it might be totally worth the effort. Depends on who you ask? All my veggies in the audience say, “‘ells yeah.”
I know. I know. Thanksgiving is about the turkey. But this is for your loved one(s) going meatless this holiday to have something totally hearty, crunchy, herby, garlicky, and full of flavor – on purpose, just for them, to enjoy, for this special day. Not just sides with sides on the side. Something delicious to hold its own as a main entree. Capisce?
If you don’t have a smoker, you can brown these babies up in a skillet (cast iron would do the trick in this role). Just don’t forget Julia’s tip to not overcrowd the pan (I only know this from watching Julie and Julia).
3 portobello mushroom caps, cleaned and cut in 1/2″ slices
Brush with olive oil and season with kosher salt and freshly ground pepper.
Soak a mixture of apple and hickory wood chips (about 4 cups) in water for 1 hour and strain before using. Cook mushrooms in an upright smoker preheated to 225* for 30-45 minutes.
Herbed Bread Crumbs
Now to jazz this whole thing up for turkey day, I decided to add an herbed bread crumb topping that will have your tastebuds riding all the way to the top floor. I guess you can use the store-bought kind of bread crumbs, but that’s totally elevator music instead. Anyway, start with stale bread (you need about 1 cup for this recipe – guess and test), and pulverize it to bits in your food processor.
Bread – hanging out and getting stale
Next, add 2 tablespoons of olive oil to a skillet on medium heat. As it heats up, add 1 clove of minced garlic and 1 tsp of Italian seasoning (or herb mixture of your choice). Here’s where you’re going to be hanging out for a minute. It doesn’t take long, but you’ve gotta be there. You’re cooking, and you’re doing stuff. But stay put. Just for this part. Let the herbs and garlic hang out for a minute and do their thing. You don’t want the garlic to brown, but you want it to cook a little bit. Stir, stir, stir. Add your breadcrumbs (about 1 cup), and don’t panic. It’s going to look gloppy and gloopy. And totally wrong. Is there enough oil? Was my bread stale enough? This is never going to work (yes, it is). Stir, stir, stir. Keep everything moving. Then, you’ll notice things are changing. This is starting to look…and smell…appetizing. Keep stirring for a few more minutes until everything is toasty, and you’re done! Woo!
Place the mushroom steaks on a serving platter and top with the breadcrumb mixture. Make a sign that says, “If you’re not vegan, do not touch!” Just kidding.
Note: I don’t add salt and pepper to the breadcrumbs because the mushrooms are well seasoned before their trip to the smoker, and I didn’t want to overdo it. The photo shows the mushroom steaks served over a bed of quinoa and spinach. #SoYumRead More