Issue 47: Mushroom Mania

Fettucine With Creamy Wild Mushroom Sauce

Ingredients:
1 cup hot water
2 lbs. mushrooms, variety
2 shallots, finely chopped
1 cup crème fraiche
¼ cup dry white wine
½ cup Parmesan cheese, grated
¼ cup dried porcini mushroom
3 Tbsp. clarified butter (ghee)
2 cloves garlic, minced
½ cup chicken stock
12 oz. fettucine (whole wheat, spelt, or sprouted pasta)
Sea salt and pepper to taste
Chives, for garnish

Directions:
When selecting mushrooms, fresh mushrooms should be firm to the touch and not spongy. Look out for an exotic blend readily available at many markets, such as portabella, shiitake, crimini, oyster, and maitake.

Pour 1 cup hot water over porcini mushrooms and allow to soak for an hour. Remove mushrooms; strain soaking liquid through cheesecloth to remove impurities. Finely mince porcini mushrooms.

Slice your other mushroom selection. Heat a large heavy bottomed pan over high heat, and,working in batches, add a little butter and saute mushrooms in batches. Remove from pan and set aside. Reduce heat and saute shallots, garlic, and porcini mushrooms until softened. Turn heat up to medium high, add white wine and reduce down to syrupy consistency. Add chicken stock, mushroom broth, and simmer until reduced by half. Return mushrooms to the pan, add crème fraiche; season and allow to simmer gently for 10 minutes. Meanwhile, cook pasta in salted water to tender. Drain pasta, toss through the sauce. Serve topped with Parmesan and snipped chives. Serves 4.

Source: Chef Carol Green www.chefcarolgreen.com

Ingredients:

Noodles
2 parsnips, spiralized
1 zucchini, spiralized
½ cup julienne jicama
2 carrots, spiralized
1 cup Mung bean sprouts

Shiitake
2 cups sliced Shiitake mushrooms
2 Tbsp. Spice Hunter poultry grill/broil
Fresh ground pepper, to taste (optional)
2 Tbsp. Spice Hunter poultry seasoning
Celtic Sea Salt, to taste (optional)

Oriental Dressing
1 green onion, chopped
2 Tbsp. minced scallion
3 sprigs cilantro leaves
1 Tbsp. minced cilantro
2 Tbsp. wheat-free tamari soy sauce
1 Tbsp. Garden of Life Hawaiian Lehua Honey
2 Tbsp. toasted sesame oil
1 1/2 Tbsp. lemon juice
1 tsp. minced ginger
1 Tbsp. raw sesame oil

Seed Garnish
2 Tbsp. hulled sesame or hemp seeds
2 Tbsp. Garden of Life Super Seed

Equipment needed: Blender, chef knife, peeler, or paring knife, spiralizer, shredder or kitchen shears

Directions:
To make noodles, spiralize, combine, and cut long noodles, then set aside in mixing bowl. To make Shiitake, combine ingredients and toss with noodles. To make this dressing, blend ingredients in a blender and coat the noodles. Serve on a bowl of noodles garnished with hemp seeds, sesame seeds, and Super Seed. Serves 8.

Source: Chef Mandy www.chefmandy.com

Mushroom and Garden Vegetable Loaf

Ingredients:
1 lb. Portobello mushroom, diced
1 lb. button mushrooms
2 cups carrots, diced
1 cup celery, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1 cup onion, diced
1 teaspoon oregano, dry
1 teaspoon cumin powder
1 tablespoon roasted garlic, crushed
1 cup tomatoes, diced
1 teaspoon Trocomare
4 organically raised eggs
1 cup sprouted bread crumbs
2 tablespoons coconut oil
2 tablespoons tamari

Directions:
Rub all veggies in herbs and spices. Sauté onions in hot coconut oil. Add carrots. When tender, add celery. Add peppers, tomatoes, mushrooms and garlic. Cook for 20 minutes. Wisk eggs slightly. Add to cooled mushroom vegetable mixture. Add tamari. Fold in flakes. Combine thoroughly. Pour mixture into greased loaf pan. Bake 25-30 minutes at 375 degrees.

Source: Sheila Barcelo of Eden's Gourmet