Monbento Original #25 (Double Tier)
These fishless fillets are from Chef Jana. I used a mixture of king oyster mushrooms and seafood mushrooms, and made the mistake of blending them slightly too long so I ended up adding a bit more flour and more mushrooms so there would be more heft and texture. They are amazing and I will definitely make them again. There is a vague fishiness about them, but they are also just good.
I based the florentine sauce on several recipes; it's essentially thickened vegan half and half with spinach and onions and seasoning salt, and it went really well with this.
The one issue I have is that unless I get some other protein source, the fishless fillets leave me not quite satisfied. But the peanut butter solves that problem here!
The fishless fillets sound great; I've never tried making my own!
ReplyDeleteThis was my first time trying something like that, too--the closest I've come before is vegan crab cakes. Fortunately Jana's recipes tend to be pretty simple.
DeleteThose fish fillets sounds amazing! I have tofu and tempeh based fishy fillet recipes, but never blended mushrooms. Must try.
ReplyDeleteThe king oyster mushrooms are really something--you can peel them into shreds like a cheese stick. It was my first time using them and I am SOLD.
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