While white button mushrooms are the type most common found in supermarkets, many mushroom aficionados swear by wild varieties, which open up a whole new range of flavors and textures for the home chef.
1 tbsp sherry vinegar
1 tbsp tamari
1 qt wild mushrooms (maitake, chanterelle, shimeji)
2 tbsp olive oil
1/2 tsp salt
1 1/2–2 lbs onions, halved and thinly sliced
2 tbsp olive oil plus more as needed
1 cup soaked cashews
2/3 cup water
1 clove black garlic
1/4 cup truffle oil
1 tsp truffle salt
1 tbsp apple cider vinegar
1 tsp agave syrup
Place all ingredients in a food processor or high-speed blender and process/blend until smooth.
Serve with baby arugula on grilled sourdough bread (avocado is also a nice addition for added texture). A small salad with preserved lemon vinaigrette pairs well with this as a side that adds a touch of fresh acidity.
Yields 4–6 sandwiches, depending on size of bread used
Source: reprinted with permission of Plant City (Providence RI)
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.