Vegan & gluten-free breads & jam

Savory Beet&Onion Jam Stuffed Mushrooms

Posted by on Nov 15, 2013 in Blog, Recipes | 0 comments

Savory Beet&Onion Jam Stuffed Mushrooms

Savory jams are a staple here in the hollow. Whether it’s the feisty bite of our Pineapple Mango Habanero or the smoky allure of our Smoked Plum, these jams blend well with diverse meals for a sweet treat, adding complexities of flavor to many dishes. We’ve been experimenting with beet and onion recipes for a bit now, but only recently did we think to combine the two. The result was a velvety spread of rich onion crunch with a strong beety expression. I can picture it spread over thanksgiving yams or glazed on green beans.

Instead of selling this scrumptious delicacy, Holcomb Hollow is publishing our tasty recipe for a better look at our process of making jam. As always, the jam uses Pomona Pectin, which is a nearly fool-proof citrus-based pectin that allows the jam to “gel” while using considerably less added sugar than most jam recipes.

Our steamed beets and roasted garlic.

Our steamed beets and roasted garlic.

Ingredients:
1 Bunch (about 2 pounds) Trimmed Beets
2 Large or 3 Medium Red Onions (3 cups diced)
2 Tbsp Apple Cider Vinegar
1 Tsp Pomona Pectin
2 Tsp Calcium Water (from Pomona Pectin box)
1/2 Cup Beet Sugar
1/2 Tsp Each Salt & Pepper
1/2 Tbsp Thyme
1 Bulb Garlic
Your Favorite Cooking Oil

We started by roasting the garlic and steaming the trimmed beets in just a couple inches of water (save a cup of the “beet juice” for later, the less total water you use, the more potent your beet juice will be). The garlic was roasted earlier and mashed to a paste, but the beets only took about 20-30 minutes to cook fully before peeling them and chopping them up. At this time, we started sauteing the diced onions in a skillet, letting them caramelize just a bit before dumping them (about a cup’s worth) into a sauce pan with a cup of chopped beets, the beet juices, the apple cider vinegar, the calcium water, salt, pepper, and thyme, and then mashing it all together and bringing it to a boil.

After it has reduced a bit, mix in the garlic paste and mash a little bit more. Once the jam is boiling merrily, add the sugar/pectin mix. Stir constantly and boil for 1 minute. If you are canning this jam so that it’s shelf stable for months, follow the instructions that came with the jars. Or ladle the jam into jars, let it cool, and refrigerate (it keeps for about 3 weeks in the fridge).

An 8oz jam jar equals 1 cup.

An 8oz jam jar equals 1 cup.

We decided that we wanted to use it to stuff some mushrooms. We had picked some gorgeous Baby Portabellas up from River Valley Farms at the Chicago Botanic Gardens a few days earlier so the timing was perfect.

Ready to bake.

Ready to bake.

Ingredients:
16 Medium Mushrooms
1/2 Cup Bread Crumbs (ours were homemade from Wild Flour Bakery bread)
1/2 Cup Finely Chopped Walnuts (you can roast or caramelize them as you please)
1 Cup Beet&Onion Jam
2 Tbsp Nutritional Yeast
Your Favorite Cooking Oil

Remove the stems from the mushrooms and set them aside. Brush some oil on the caps and bake for 8-10 minutes at 350 degrees just to get them soft. While that’s in the oven, chop the stems and get them sauteing just until they lose their moisture.

Add a little more oil, the bread crumbs, and the walnuts to your skillet and brown the mixture a bit. When it’s ready, add it to the jam and nutritional yeast in a bowl and fill the mushrooms to your liking. If you’d like, you can sprinkle more yeast on top of the stuffed mushrooms before baking them, about 10 minutes longer in the oven at 350 degrees.

Let them cool a bit for the best flavor and serve as a sweet & savory appetizer.

Ready to eat.

Ready to eat.

If you are reading this as a part of the Virtual Vegan Potluck, we’re happy to have you here at Holcomb Hollow.
You must have already traveled down the rabbit hole to see Rachel in Veganland.
The next stop on your journey, Vedged Out, brings even more culinary adventure.

For a little background, Holcomb Hollow is a small jam & bread company that focuses on hyper-local ingredients and vegan baked goods.While we serve a diverse clientele, almost all of our product are completely vegan, down to the sugar in our jams. We have also started baking gluten-free things as well, such as our latest creation, Vanilla Almond Biscotti. Our mission is to show the world that happy, healthy, wholesome foods can be enjoyed without scouring the globe or breaking the bank.