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Holy Shiitakes!

October 27, 2015

Oh my, we have been enjoying a bumper crop of Snow Cap and West Wind Shiitake mushrooms - the weather has been perfect. So what are we to do with all these mushrooms? Well you can let Reda know you'd like some and I can get some out there you at the Mill Spring Farm Store.

 

So I just harvested about 7 pounds.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And there are more on the way! These were too little to harvet yet - give them a couple days and they'll be perfect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So what to do with all these? We add mushrooms to a lot of our meals, in omlettes, stir frys, rice, quinoa and pasta dishes, veggie kabobs, soups, stews and chili, too!

 

Here is a favorite easy vegan Mushroom Sauce recipe. I'll serve this over pasta, polenta, baked potato or even toast.

 

Cashew Cream, Kale and Mushroom Sauce

 

Ingredients:

 

 

  • 1C raw Cashews (soaked at least one hour, I do overnight)

  • 5C Veggie Broth

  • 2 TBS coconut oil

  • 1 Large Onion, coarse chopped

  • 6 Cloves Garlic (less/more depending on your taste, I love it)

  • 8 Cups Mushrooms, coarse chopped

  • 1 TBS Fennel Seed

  • 8 Cups Kale, stems removed, coarse chopped (could use chard or spinach)

  • 1C raw Cashews (soaked at least one hour, I do overnight)

  • 5C Veggie Broth

  • 2TBS Amino Acids

  • 1 TSP Real Apple Cider Vinegar

  • 2 TBS Nutritional Yeast

  • 1/4C fresh Rosemary (or 2 TBS dried)

  • 1/4C Arrow Root (or cornstarch)

  • S&P to taste

 

 

Directions:

 

1. Put cashews and broth in powerful blender and blend on high until smooth.

 

2. In a large skillet, saute onions in coconut oil over med heat until just translucent, add garlic just until it starts to smell like heaven, add mushrooms and fennel seed and cook for about 6 minutes until they give off their liquids, add kale just to wilt.

 

3. Wisk vinegar, nutritional yeast, arrow root, amino acids and rosemary together (or I actually use a Magic Bullet, small jar)

 

4. Add cashew cream to skillet and raise heat to boil then add S&P and vinegar mixture, reduce heat and simmer through to desired thickness.

 

Serve right away. Leftovers freeze nicely.

 

I enjoy sharing new recipes and ways to cook, store, forage and grow mushrooms. If you do too, stop by my facebook page: Grow Your Own Mushrooms.

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