Gourmet mushrooms are a delightful addition to any meal, but especially at the vegan table. Succulent texture, woody fragrance and savory character create a gourmet experience comparable (and compatible!) with the finest wines. And though freshly harvested mushrooms are appealing, restricting indulgence to a few illusive days in fall is not necessary.There are many delicious varieties cultivated in specialized growing environments; and when dried properly, seemingly simple flavors develop complicated depth.
Ten pounds of fresh mushrooms are needed to produce one pound of dried. So while they seem expensive when compared to fresh, the value is ten fold. And as they last indefinitely, there is no risk in stocking the pantry.
Mushrooms are a great addition to a plant-based diet. They generally are high in vitamin B and iron, as well as trace minerals, and contain stable antioxidants that aren’t destroyed in a short cooking process. If you rehydrate them in a sunny window, they actually MAKE vitamin D, much like our own skin. Nutrient levels and immune boosting-benefits are not affected by the drying process.
Premium Mushroom Blend or bulk Dried Porcini Mushrooms are available through the Great American Spice Company. The blend is a bit pricey, but the eclectic selection can last a long time if you use them sparingly.
Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating
Ingredients:
1/2 pound cashews (soak)
1/2 cup dried mushrooms (soak) (any gourmet mushrooms will work)
Fresh seasonal ingredients of choice: greens, peppers, squash, onion, broccoli, cauliflower, corn, beans, tofu, etc.
4-5 cloves freshly chopped garlic
2 tbsp each of seasonings: parsley, oregano, basil, thyme, garlic salt, black pepper (or fresh if you have them!)
1/2 cup yeast flakes
1tbsp ground mustard
Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating
Preparation:
1-2 hour in advance:
Soak 1/2 lb of cashews in water for an hour or so. (They plump up just like dried beans and turn white…perfect for cream!)
Boil 5-6 cups plain water and pour over dried mushrooms in a mixing bowl. Add just enough to cover the mushrooms and discard the remainder. Let them soak (in a sunny window if possible) until they are tender.
20 minutes before serving time:
Drain cashews and put them in a blender. Cover the nuts with about half of the broth produced by soaking mushrooms. Add yeast flakes, ground mustard and 1 tbsp each of seasonings. Puree until thoroughly blended. Taste it with your finger and fine tune as needed. I usually add a bit more salt. If it’s too thick, add a bit more broth.
Cook pasta of choice according to package directions. I like Farfalle Pot Pie Bow Noodles (egg free) because it’s very light in texture and flavor. Add 1-2 tbsp salt to the boiling water, and the subtle flavor will pop.
In a skillet, add the soaking mushrooms and remaining broth to desired veggies and garlic. Cook on medium heat until everything is tender, but brightly colored with a bit of crunch. Add seasonings just before removing from heat.
Pour cashew sauce over sauté. Cook another 2-3 minutes. Stir frequently.
Serve over, or mix into, the pasta. Take compliments graciously.
Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating
Ten pounds of fresh mushrooms are needed to produce one pound of dried. So while they seem expensive when compared to fresh, the value is ten fold. And as they last indefinitely, there is no risk in stocking the pantry.
Mushrooms are a great addition to a plant-based diet. They generally are high in vitamin B and iron, as well as trace minerals, and contain stable antioxidants that aren’t destroyed in a short cooking process. If you rehydrate them in a sunny window, they actually MAKE vitamin D, much like our own skin. Nutrient levels and immune boosting-benefits are not affected by the drying process.
Premium Mushroom Blend or bulk Dried Porcini Mushrooms are available through the Great American Spice Company. The blend is a bit pricey, but the eclectic selection can last a long time if you use them sparingly.
Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating
Ingredients:
1/2 pound cashews (soak)
1/2 cup dried mushrooms (soak) (any gourmet mushrooms will work)
Fresh seasonal ingredients of choice: greens, peppers, squash, onion, broccoli, cauliflower, corn, beans, tofu, etc.
4-5 cloves freshly chopped garlic
2 tbsp each of seasonings: parsley, oregano, basil, thyme, garlic salt, black pepper (or fresh if you have them!)
1/2 cup yeast flakes
1tbsp ground mustard
Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating
Preparation:
1-2 hour in advance:
Soak 1/2 lb of cashews in water for an hour or so. (They plump up just like dried beans and turn white…perfect for cream!)
Boil 5-6 cups plain water and pour over dried mushrooms in a mixing bowl. Add just enough to cover the mushrooms and discard the remainder. Let them soak (in a sunny window if possible) until they are tender.
20 minutes before serving time:
Drain cashews and put them in a blender. Cover the nuts with about half of the broth produced by soaking mushrooms. Add yeast flakes, ground mustard and 1 tbsp each of seasonings. Puree until thoroughly blended. Taste it with your finger and fine tune as needed. I usually add a bit more salt. If it’s too thick, add a bit more broth.
Cook pasta of choice according to package directions. I like Farfalle Pot Pie Bow Noodles (egg free) because it’s very light in texture and flavor. Add 1-2 tbsp salt to the boiling water, and the subtle flavor will pop.
In a skillet, add the soaking mushrooms and remaining broth to desired veggies and garlic. Cook on medium heat until everything is tender, but brightly colored with a bit of crunch. Add seasonings just before removing from heat.
Pour cashew sauce over sauté. Cook another 2-3 minutes. Stir frequently.
Serve over, or mix into, the pasta. Take compliments graciously.
Gourmet Mushrooms Create Creamy Summer Saute, 5.0 out of 5 based on 1 rating
No comments:
Post a Comment