Vegetable cutlets

Ingredients:

Vegetable roll

• 450 g eggplants (about 3 pieces)
• 0.5 cups walnuts
• 450 gr. firm tofu
• 250 g shiitake mushrooms or champignons, cleaned
• 2 cloves garlic, chopped
• 1 cup wheat germ
• 1 cup oatmeal
• 1/4 cup chopped parsley
• 1 tbsp. chopped sage leaves
• 1 large egg + 1 egg white
• 1 tbsp chopped thyme leaves
• 1 tbsp. salt
• 1/4 tsp red chili pepper flakes

Mushroom sauce

• 200 g of shiitake mushrooms or champignons
• 2 tbsp (30 g) butter
• 1.5 tbsp flour
• 1 tbsp Marsala or Sherry
• 1 cup of broth
• 2 sprigs thyme plus 1 tsp leaves
• 1/4 cup heavy cream 33%

Preparation:

1. Grill the eggplants until the skins are charred directly over a gas stove, turning as needed to coat all sides. Wrap in foil and let steam for 20 minutes. Remove from foil and gently brush off the skin or rinse under warm water.
2. In a food processor, pulse the walnuts until finely ground. Transfer to a large bowl. Pour the eggplant, tofu, and mushrooms into small pieces. Add the walnuts and remaining bread ingredients. Blend until smooth.
3. Preheat oven to 200°C.
   
   Place the resulting mixture in a pate baking dish or baking pan and bake for an hour.
4. For the sauceMelt the butter in a skillet over medium heat. Add the mushrooms and cook for 8 minutes, stirring occasionally. Season with salt and pepper to taste. Sprinkle the flour over the mushrooms and stir for about 1 minute, until lightly browned.
   
   Pour in the Marsala and bouillon Bring to a boil, simmer for about 2 minutes, until thickened. Add the cream and thyme leaves, season with salt and pepper.
   
   Remove the bread from the pan, cut into slices and serve with mushroom sauce.