It’s soup for dinner. And lunch. And so forth. Continue reading
Only one thing would have these mushrooms even better – if I had foraged for them! Alas, they’re from the farmers market. That being said, my first real NW foraging adventure is in the works and these were darn affordable for fancy mushrooms that could also be mistaken for elven hats.
The mushrooms were stuffed (via makeshift pastry bag) with a puree of soaked cashews, fresh basil, red miso, black pepper, roasted garlic, lemon juice, and a little water. A flavor combination welcome to return to my life any day. As for blending, the Magic Bullet blender’s small cup really comes in handy for pureeing small batches of filling like this.
The glass baking pan was lightly greased, and the stuffed mushrooms were sprinkled with coarse salt before roasting. They were baked for 15 minutes at 400F, carefully flipped, and baked another 10 minutes at 425F.
The finished dish was sprinkled with chopped, fresh basil, because it’s spring!
Fresh Morels – briefly soaked in cool water and drained, twice.
French Sel Gris – from the Hawthorne Fred Meyer’s affordable and versatile salt bar
For the record, I’m shocked I only just added a tag for roasted garlic. It’s like I don’t even know myself.