For my first freestyle adventure with my new, cheap-o dehydrator, stuffed mushrooms! Nathaniel and I took a day trip to the cool climate botanical garden on Mount Tomah and, though it was outrageously too cold to eat outside of the car, these turned out to be a super awesome picnic treat, served with a mega salad.
Tegan's Stuffed Mushrooms
Makes 8
8 button mushrooms
2 cups walnuts and cashews in any ratio you like
1 tablespoon fresh parsley, chopped
1 tablespoon nutritional yeast (optional)
1/2 tablespoon agave
1/2 tablespoon Nama Shoyu
1 teaspoon apple cider vinegar
1 teaspoons each of dried oregano, tarragon and rosemary
1 fresh tiny red chili OR 1/4 teaspoon cayenne pepper
Peel the mushrooms and remove the stalks. Chop the peel (and, optionally, stalks) and set aside.
Process nuts into fine chunks. Transfer to a mixing bowl and add mushroom peel, parsley and nutritional yeast. Slowly add the agave, Braggs and ACV, adjusting quantities to achieve a balance of flavours and a sticky - but not wet - mixture.
Stir in dried herbs, again adjusting quantities to suit taste. Add the chili, keeping in mind it will release a little more heat as the mixture sits.
Spoon firmly into mushrooms and serve, or dehydrate for 2-3 hours, turning once, to wilt the mushrooms slightly.
As an alternative, I'd like to use macadamia nuts instead of cashews. We have a bucket of macadamias sitting on the kitchen bench, waiting for the day we get a nut-cracker. SIIIIIIGH.
Also, play with the herbs and spices. This would be delicious with basil, or to have an asian vibe with cumin, garam masala and fresh coriander.
Please let me know how this turns out for you and if it needs any tweaking :)
- Tegan
0 comments:
Post a Comment