raw recipe here: Mushroom Stroganoff - Living Light Institute

[Guest guest]

Shari....I hear your screams....keep getting that typo and not

catching it...last try......

A great chef and author shared recipe below.

Mushroom Stroganoff -Cherie Soria-Living Light Institute

Serving size: 6

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

Zucchini Noodles

12-16 medium zucchini, peeled (about 2 lbs)

1 teaspoon crystal salt

Cream Sauce

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.

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shared by carolg...yes anxious to make too