Wookiee Hut Cuisine presents:
Felucia Fungii Parmesan
by SuSu, MaceVindaloo, Sparticus
On the Outer Rim planet Felucia, fungal plants grow to enormous sizes, many taller than buildings. It's the home of the Gossam race, and it was here that Jedi Knight Aayla Secura was sent with a battalion of clone troopers to investigate a plot to poison the water supply on that planet. There wsa a "twilight" aspect to the light here under the fungal canopies, and it reminded her a little of her home planet of Ryloth.
Aayla was born into a prominent family, but since she was born female, she was sold into slavery as an infant to be trained as a Twi'lek dancing girl. She escaped that fate when she met Quinlan Vos, who was then a Padawan. He was impressed with the infant's Force sensitivity which was developed enough to call to him for help soundlessly and also to help him focus his powers during a battle with a displaced wampa!
One of the only positive memories Aayla had of her time on her home planet was a type of braised dish called a "parmesan" which was fed to slaves. It was designed to make very thin slices of meat go farther, to feed more mouths. The twilight Felucia reminded her of this delicious dish, and she decided to re-create it.
But on Felucia, there were no non-poisonous meat animals, and Secura had ordered the troopers not to kill any creatures. So, they made use of the large fungii (after making sure they were safe for their consumption), as well as spices and ingredients from their rations to make a very tasty vegetarian variation of Secura's memorable dish.
And while they were harvesting mushrooms, they also decided to create the required sauce "from scratch" rather than using the ubiquitous dehydrated powdered marinara sauce. It turned out the troopers loved mushrooms, and they wanted to put them in everything they ate even in the sauce in a dish of mushrooms!
To Secura, this redeemed the reviled memory of her slavery, in her mind. It's too bad she didn't live to tell anyone about it ...
Heat the oven to 375°F / 190°C. In a large baking dish (9" x 13" / 22.5 cm x 32.5 cm lasagne dish), spread about ½ cup of the tomato sauce on the bottom of the pan, then place the grilled or broiled mushrooms on the sauce-bed (so the gills are upward-facing). Spoon the remaining sauce right onto the mushroom caps, the sprinkle evenly with breadcrumbs, mozzarella, then top with parmesan.
Bake in the oven until the cheese melts and the top starts to brown. This will take about 10 to 15 minutes. Serve with crusty bread or unadorned pasta. Serves 6.
Serve with pasta, or in any application where marinara sauce is needed. Makes about 3 to 4 cups.
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