Sage’s Shiitake ‘Escargot’

5.0 (2 reviews)

1/4 cup balsamic vinegar
1/2 cup burgundy wine
1/4 cup minced garlic
1 1/4 cups water
1/4 cup olive oil
2 tsp. ground rosemary
2 tsp. ground brown mustard
1 1/2 Tbsp. sea salt
8 oz. shiitake mushrooms, sliced

• Purée all the ingredients, except the mushrooms, in a blender until smooth.
• Marinate the mushrooms overnight.
• Preheat the broiler on the highest setting.
• Place the mushrooms and 2 to 4 Tbsp. of the marinade into a thin roasting pan. The mushrooms should not be deeper than 2 mushroom slices. You can also use a soufflé dish or a stainless-steel baking pan.
• Portion some of Sage’s Carrot Butter Pâté in either the same roasting pan or in a separate roaster. Broil both the mushrooms and the carrot butter for approximately 8 minutes.
• Serve with toasted baguette slices.

Makes 8 to 10 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind