I needed an appetizer recipe for a group of vegetarian and semi-vegetarians for x-mas dinner last night. i ended up choosing the I am Magical Mushrooms from "I am Grateful" the SF Cafe Gratitude cookbook. This was my first foray into raw "cooking". The pate was a mixture of cremini mushroom caps, soaked pecans, soaked sunflower seeds, garlic, scallions, organic tamari, cilantro and salt and pepper. The mushroom caps were marinated in tamari and lemon juice and was stuffed with the pate. The recipe called for a brazil nut parmesan garnish but I used truffle salt instead. The mushrooms were great but the pate needed a day to develop and the mushroom caps needed more marinating time than the 'few hours' recommended in the book. I'd also add some sherry vinegar next time and sub the cilantro w/fresh thyme. Nonetheless, the mushrooms were a hit and aside from planning ahead in order to soak the nuts and marinate the caps, it was really easy and quick. It took about 25 minutes to chop (in a mini food processor), combine and stuff. I had quite a bit of pate left over and decided to diverge from the raw/vegan route and use the pate on pasta w/ a little butter and real parmesan. After 24 hours in the fridge the flavors of the pate had developed and it made a very satisfying pasta dish, which I have named 'I am Mushroom Pesto'.
My interpretation of the recipe:
16 Cremini mushrooms stems removed marinated in 2 tbs each lemon and organic wheat free tamari. The book suggested marinating the caps in a glass bowl but next time I'll use a rectangular glass dish and turn the mushrooms over 1/2 way through the marinating stage.
1 1/2 c soaked sunflower seeds
1/2 c soaked pecan nuts
1 cup mushroom stems (but I used them all)
3 chopped scallions
1/4 packed cilantro leaves w/stems
2 chopped garlic cloves
2 tbs wheatfree organic tamari
Salt and fresh ground black pepper to taste.
i soaked the nuts for 3 hours in enough water to cover and marinated the caps for about 2 hours.
I chopped everything except the tamari and s & p separately and combined in a bowl then added the seasoning. The original recipe suggested making a paste but I liked the slightly coarser texture. I stuffed the marinated mushroom caps w/the pate.
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