We made this recipe again for supper yesterday and it was deeee-lish! I have subbed the Porcinis with fresh criminis or Portobellos and it is totally awesome anyways!
A must-try for all mushroom lovers! (You there aisah? *stretching her neck and scanning the crowd*
to watch a video of Cherie making this recipe.
By Cherie Soria
Published in the December Living Light International Newsletter
1/2 cup dried porcini mushrooms
1 1/4 cups water
Marinated Crimini Mushrooms
3 cups crimini mushrooms, sliced 1/8" thick
2 tablespoons red onions, minced
2 tablespoons olive oil
1 1/2 teaspoon wheat-free tamari
1/2 teaspoon garlic powder
12-16 medium zucchini, peeled (about 2 lbs)
1 teaspoon crystal salt
1 cup reserved mushroom soaking water
1 cup almonds, soaked for 8 to 12 hours
2 cups reserved zucchini centers, chopped (see direction #3, below)
2 tablespoons dark miso
1 1/2 teaspoons shiitake powder
1 teaspoon nutritional yeast
1/2 teaspoon paprika
1/2 teaspoon crystal salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper, ground Fresh ground black pepper
1. Soak the porcini mushrooms in water until soft, about 1 hour.
2. In a shallow bowl, whisk together the onions, olive oil, tamari, and garlic powder. Add the crimini mushrooms and toss until all the mushrooms are thoroughly coated. Set the mushrooms aside to marinade for 30 minutes.
3. Using a vegetable peeler, shave the peeled zucchini lengthwise, rotating the zucchini a few degrees each time, to form thin planks resembling wide egg noodles. Once you reach the seedy center of the zucchini, stop and reserve the core for the sauce. Sprinkle the “noodles” with salt. Gently toss and set aside for 30 minutes.
4. Drain the water from the porcini mushrooms and rough chop. Retain the mushroom soaking water to use in the recipe.
5. Put the almonds and the mushroom-soaking water in a blender and blend to form a smooth thick cream. Pour the cream into a mesh bag and gently squeeze the mixture to remove the pulp. Only the strained cream will be used. Refrigerate or freeze the pulp for another recipe.
6. Drain the liquid from the crimini mushrooms and put 1/3 of the mushrooms into a high powered blender, along with half the cream, all the soaked drained porcini mushrooms, the leftover chopped zucchini centers, the dark miso, shiitake powder, nutritional yeast, paprika, salt, garlic powder, and pepper, and blend until smooth and creamy. Add the remaining almond cream and pulse to blend. Do not continue blending the gravy once the remaining cream has been mixed in, or it will become frothy. It should just be mixed in.
7. Gently squeeze the zucchini to remove the salt and excess moisture. Towel dry the softened zucchini noodles so they are dry (otherwise the moisture will thin the sauce and it will not cling to the noodles). Toss the noodles into the cream sauce.
8. Put the mixture in a shallow rectangular glass baking dish approximately 8 1/2-inch by 13-inch (lasagna-type), top with remaining marinated crimini mushrooms, and place it in the dehydrator set at 135 degrees for 1 hour.
9. Serve warm from the dehydrator, topped with a sprinkle of fresh ground pepper.
For the two of us, I usually cut the recipe in half as I find that it doesn't keep so well. I think it's to do with the mushies as I've noticed the same thing happen whenever I make a mushroom-based gravy.
I don't know what size are her med. zucchinis but man, 12-16 sounds like a LOT!
Last time I used 3 of what I consider medium-sized zucchs. Anyways, you can eye out the 'noodling' until what feels like the right amount to you.