I went on a mushroom forage last week. I didn’t find any to bring home, but I did learn a lot and it has renewed my love of all things fungi (and edible!)
I love mushrooms and garlic and this raw garlic mushroom recipe really is the bees knees…
Mushrooms (I used a whole box of mushrooms from the supermarket, but any edible mushrooms will do)
1 cup cashew nuts (soaked until soft)
water to blend
1 tsp garlic chips or 1 clove garlic very finely chopped
salt and pepper to taste
nutritional yeast flakes – about a handful
Blend the cashews with water and oil until creamy and smooth.
Add the garlic and seasoning and blend again.
Pour into a large bowl and add the yeast flakes and seeds.
Chop the mushrooms into bite-size pieces and drop them into the mixture.
Stir the mushrooms gently to coat them in the mixture and leave for about an hour to soak up all the liquid.
Lay the coated mushrooms out on a dehydrator mesh and dry overnight.
These keep for a few days in the fridge and can be eaten as they are, or with salads etc as a side dish.
The seeds add a bit of crunch to the mushrooms and soaking them in the sauce for a while adds to the flavour as they absorb all the delicious juices.
You can add herbs or spices to the mixture as you wish. Parsley goes nicely with garlic and I like adding a bit of paprika (I love paprika – perhaps I’m secretly Hungarian!)