mushroom

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Friday Foodies – Truffle cream and Courgette Pasta

pasta

 

 

 

  • 30g dried porcini mushrooms
  • 150ml warm water
  • 4 courgettes
  • 3 carrots
  • 2 seeded and diced tomatoes
  • 2 tbsps capers
  • 2 tbsps minced fresh parsley, for garnish
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 garlic clove crushed
  • 200ml Rice Dream Original or Calcium Enriched (almond milk works too)
  • 1 tbsp lemon juice
  • 1 tbsp tamari
  • 2 tsps raw sugar (optional)
  • 2 tsps truffle oil
  • Black pepper
  • 1 tbsp cornflour made into a paste with a little water
  • Freshly ground pepper to serve

Method

  1. In a small bowl, combine the mushrooms with the water, and allow them to soften for 20 minutes.
  2. Using a swivel potato peeler, cut long strips of the courgettes and carrots to form the pasta. Place in a large bowl and mix in the chopped tomatoes, capers and parsley.
  3. Drain the mushrooms and chop well.
  4. Sauté the onion and garlic in a little olive oil in a pan. Add the mushrooms and cook for a further 2 minutes.
  5. Mix the Rice Dream with the cornflour paste, lemon juice, tamari, sugar and truffle oil. Pour into the pan and simmer to thicken the sauce.
  6. Toss into the courgettes and sprinkle with black pepper. Serve immediately.
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Foodie Fridays – Mushroom Pâté

Here’s a recipe that I came up with for a raw vegan spread that is absolutely delicious.

Take a large handful of whatever mushroom you love. Chuck it in a bowl.

Take a large handful of sundried tomatoes. Chuck ’em in too.

Add around two teaspoons of capers.

Throw in some olives if you like olives.

Add a clove or two of garlic.

Whizz with a handblender until smooth.

Add salt and pepper to taste.  A little mushroom ketchup adds a dash of awesomeness.

You can use up any old veg that you have lying in the bottom drawer in this way, padding out the recipe above and making it go further. Courgettes are good, as are aubergines.  Total time to make – under 5 mins from start to finish. Serve on toast, oak cakes, or with raw veggies.

Enjoy!