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GARLIC-MARINATED MOREL MUSHROOMS

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Ingredients

MUSHROOMS
2 cups morel mushrooms
1/4 cup extra virgin olive oil
2 cloves Garlic
BASIL SAUCE
1/3 cup basil leaves
1 tablespoon tahini
1 tablespoon miso paste
2 tablespoon chopped onion
1/4 cup water
1 tomatoes
2 sliced radishes
2 tablespoon fresh dill

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GARLIC-MARINATED MOREL MUSHROOMS

Directions

I found morels at the first farmer’s market of the summer this year and knew I had to try them out in a raw recipe for this book. If you cannot find morels, substitute in shiitakes or any other ’shroom you like.

Steps

1
Done

To marinate the mushrooms: wash them gently and thoroughly, and cut off the white stems. Blend the oil with the garlic and coat the mushrooms in this marinade by hand or with a brush (you will probably have oil left over). Marinate the mushrooms in a dehydrator for around 2 hours at 115°F (46°C)—or in your oven at its lowest temperature, for around 1 hour—until they smell fragrant and have a cooked texture (bite one to find out). Check on them every 20 minutes or so and if they seem dry, add a little more oil

2
Done

To make the basil sauce: blend everything together until smooth, adding water in small amounts until you get the consistency you like.

3
Done

Slice the tomato horizontally, and slice the radishes thinly with a mandolin slicer or by hand. Cut up the mushrooms and throw everything together in a bowl! Alternatively, make it look fancy by spooning drops of the sauce all over a plate, layer with the radishes and decorated with the tomato and ’shroomers. Garnish with dill, if you’d like

Tarek Ha.

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