1 cup shiitake stems
1 cup shiitake caps
1 cup cooked brown rice
1 cup cooked lentils
3 Tablespoons each tamari or soy sauce and nutritional yeast
A large pinch of dried thyme and a small pinch of cloves
1 small shallot or onion, finely chopped
1/2 cup olive oil
Use a food processor to finely chop shiitake stems.
Add mushroom caps, rice and lentils
and pulse until it becomes a chunky paste. Mix in tamari, yeast, thyme, cloves and shallot.
Push into oiled baking dish, score into serving pieces and brush all the oil over the top.
Bake at 350 degrees for least 45 minutes, until browned on top and edges are crispy.
Serve hot or warm. Cover and refrigerate leftovers.