Dairy- and grain-free, these appetizers are juicy, piquant, and full of fresh flavours. The sundried tomatoes are soaked until they regain their puffed, chewy lustre, while the mushroom stems are chopped and cooked down until their juices flow, flavouring the textureless bean curd with the essence of umami. A splash of balsamic vinegar and a tossing of oregano and basil makes each mushroom a memorable, inspiring bite. These make a great party appetizer.