Chef's Corner
Two Mushroom Recipes!
Stuffed Mushrooms with Pine Nuts and
Herbs
Yield: 6 servings
24 large mushrooms,
cleaned and stemmed
Marinade
3 tablespoon
olive oil
1/2 tablespoon tamari
1/2 tablespoon lemon
juice
Filling
3/4 cup pine nuts, soaked 1-2
hours and drained
1/4 cup minced parsley
1 tablespoon
light miso
2 teaspoon minced fresh basil
1 teaspoon
garlic, pureed (optional)
1. In a 7 by 7-inch glass
baking dish, combine the oils, tamari, and lemon juice, and
whisk to blend. Add the mushrooms, and marinate for at least
one hour.
2. In a medium bowl, combine the pine nuts,
parsley, miso, basil, and the optional garlic, and stir
well.
3. Leaving the mushrooms in the same dish of
marinade, fill them with the paté mixture, then place them the
dish in a dehydrator set at 115 degrees for 2 to 3 hours
before serving. Serve warm or cool.
4. Store in an airtight
container in the refrigerator for up to two days.
Mushroom Stroganoff
Serving size: 6
1/2 cup dried porcini mushrooms
1 1/4 cups water
Marinated Crimini Mushrooms
3 cups crimini
mushrooms, sliced 1/8" thick
2 tablespoons red onions,
minced
2 tablespoons olive oil
1 1/2 teaspoon wheat-free
tamari
1/2 teaspoon garlic powder
Zucchini Noodles
12-16 medium zucchini, peeled
(about 2 lbs)
1 teaspoon crystal salt
Cream Sauce
1 cup reserved mushroom soaking
water
1 cup almonds, soaked for 8 to 12 hours
2 cups
reserved zucchini centers, chopped (see direction #3,
below)
2 tablespoons dark miso
1 1/2 teaspoons shiitake
powder
1 teaspoon nutritional yeast
1/2 teaspoon
paprika
1/2 teaspoon crystal salt
1/4 teaspoon garlic
powder
1/8 teaspoon pepper, ground Fresh ground black
pepper
1. Soak the porcini mushrooms in water until soft, about 1
hour.
2. In a shallow bowl, whisk together the onions,
olive oil, tamari, and garlic powder. Add the crimini
mushrooms and toss until all the mushrooms are thoroughly
coated. Set the mushrooms aside to marinade for 30 minutes.
3. Using a vegetable peeler, shave the peeled zucchini
lengthwise, rotating the zucchini a few degrees each time, to
form thin planks resembling wide egg noodles. Once you reach
the seedy center of the zucchini, stop and reserve the core
for the sauce. Sprinkle the “noodles” with salt. Gently toss
and set aside for 30 minutes.
4. Drain the water from the
porcini mushrooms and rough chop. Retain the mushroom soaking
water to use in the recipe.
5. Put the almonds and the
mushroom-soaking water in a blender and blend to form a smooth
thick cream. Pour the cream into a mesh bag and gently squeeze
the mixture to remove the pulp. Only the strained cream will
be used. Refrigerate or freeze the pulp for another recipe.
6. Drain the liquid from the crimini mushrooms and put 1/3
of the mushrooms into a high powered blender, along with half
the cream, all the soaked drained porcini mushrooms, the
leftover chopped zucchini centers, the dark miso, shiitake
powder, nutritional yeast, paprika, salt, garlic powder, and
pepper, and blend until smooth and creamy. Add the remaining
almond cream and pulse to blend. Do not continue blending the
gravy once the remaining cream has been mixed in, or it will
become frothy. It should just be mixed in.
7. Gently
squeeze the zucchini to remove the salt and excess moisture.
Towel dry the softened zucchini noodles so they are dry
(otherwise the moisture will thin the sauce and it will not
cling to the noodles). Toss the noodles into the cream sauce.
8. Put the mixture in a shallow rectangular glass baking
dish approximately 8 1/2-inch by 13-inch (lasagna-type), top
with remaining marinated crimini mushrooms, and place it in
the dehydrator set at 135 degrees for 1 hour.
9. Serve warm
from the dehydrator, topped with a sprinkle of fresh ground
pepper.
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Raw World February 7-18, 2007
