Garlic Mushrooms
----------------

1 tbsp		olive oil (can use water if you want)
1 small		onion
8 cloves	garlic
1 small		mild green chilli
2 lbs		mushrooms
1/2 cup		soya milk
2 tbs		shoyu or tamari
1/4 cup		rich vegetable stock (1 tsp Vecon for Brits)
3 tbs		wholemeal flour
3 tbs		nutritional yeast flakes
2 tsp		black pepper
1 tsp		sea salt

Deseed  the  chilli.  Fry  the finely chopped onion with the chopped chilli
and  the  minced  garlic  in the oil. Roughly chop the mushrooms and add to
the  pan.  Put  a  lid  on  the  pan and leave for 7 minutes. The mushrooms
should  now  have  reduced  and  their should be some liquid. Add the yeast
flakes,  salt  and  pepper, shoyu and vegetable stock. If there is too much
liquid  reduce  for  another  couple of minutes. In a cup combine the flour
and  the  soya  milk  into  a  paste.  Add  the  mixture  to the mushrooms,
stirring  quickly  to  prevent lumps. If the mixture becomes too firm add a
little more soya milk.

Use a firmer version of this recipe for stuffing vol-au-vents.