Vegan Black Pudding Mk2 - Experiment To Make 'Blood' Sausage From Mushrooms

In a previous video (    • EXPERIMENT - 100% Vegan 'Black Puddin...   ) I attempted to make a wholly plant-based substitute for black pudding (blood sausage) based on stinging nettles and beetroot.
This time we will attempt something similar, but based on delicious wild-foraged field mushrooms (Agaricus campestris)
Ingredients are:
500g field mushrooms - mature specimens with dark-coloured gills. If you want to use shop-bough mushrooms, look for the most mature, open-cap mushrooms you can find, with the darkest gills
200g rolled oats
100g pearl barley
1 onion
Herbs - sage, thyme, marjoram
1 teaspoon vegan bouillon powder
1 teaspoon reduced salt yeast extract
1 tablespoon tomato puree
1 teaspoon garlic powder
Black pepper (lots of this)
Nutmeg - about 1 teaspoonful, ground

So... Why make this? Because: why not? Experiments are interesting.

0:00 Intro
0:20 Selecting the right mushrooms
2:56 Making
17:03 The result
19:08 Tasting