Lemon Herb Marinade:
2. While mushrooms are marinating, place oil in a small sautÃˆ pan on medium high heat. Add shallots and cremini mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat.
3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes. Be careful not to overcook.
Lemon Herb Marinade
Combine all ingredients in a shallow dish and whisk well.
Reprinted with permission from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi (Beaufort Books, 2007). Copyright 2007 by Mark Reinfeld and Bo Rinaldi.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.