Smoked Bean Curd Medallions/Stuffing and Wine Reduction. Recipe

Directions:

1. Medallions:.
2. Preheat oven to 400F while greasing 12 ramekins.
3. Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
4. Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
5. Season to taste. Divide evenly between the 12 ramekins and press down well.
6. Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
7. Turn out onto 6 individual serving plates.
8. Stuffing:.
9. Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
10. Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
11. Cook gently for 5 – 10 minutes allowing much of the moisture to evaporate.
12. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
13. Wine Reduction:.
14. Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
15. When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
16. Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.