ROASTED MUSHROOM BASE
At this year's Worlds of Health Flavors conference in Napa, Calif., Pam Smith, a culinary nutritionist, presented delicious recipes by the chef Clifford Pleau featuring a finely chopped roasted mushroom mix (chefs refer to it as simply "The Mix"), that she combined with beef for a delicious burger with half the meat, and with tuna for a wonderful tuna burger. Inspired, I made up a big batch of my own version of the mushroom base when I got home and had a lot of fun using it all week in adaptations of classic meat or fish dishes with the animal protein cut by half or more and replaced with the mushroom base. I recommend using pre-sliced mushrooms for this - then the mix goes very quickly. It is very easy to make and keeps well for several days in the refrigerator.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables
Time 45m
Yield 1 1/4 pounds or about 3 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl, toss mushrooms with oil, salt and pepper. Spread in an even layer on baking sheets and bake in the middle and lower racks of the oven for 20 minutes, stirring every 5 minutes and switching pans top to bottom halfway through. The mushrooms should be tender and dry when done. Remove from heat and allow to cool.
- Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat. What works best in my food processor is to pulse about 10 times, scrape down the sides of the bowl and then pulse another five to 10 times. Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 4 grams
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aeva mercer
m_a@yahoo.comThis is a great recipe for a quick and easy weeknight meal. The mushrooms were roasted to perfection and the sauce was flavorful and creamy.
Kayla Miller
kmiller@hotmail.comI'm not a big fan of mushrooms, but I loved this dish! The roasted mushrooms were so flavorful and the sauce was creamy and delicious.
Jody Mohamed
jody_mohamed@hotmail.comThis was a great recipe! The mushrooms were roasted to perfection and the sauce was creamy and flavorful.
Faadumo C/risaaq
cfaadumo@yahoo.comI love this recipe! The mushrooms were so flavorful and the sauce was creamy and rich. I will definitely be making this again.
Ashor Muhammad
am@hotmail.frThis recipe is a keeper! The mushrooms were roasted perfectly and the sauce was creamy and delicious. I will definitely be making this again.
Patrocina DeOllas
p@gmail.comI made this recipe for a dinner party and it was a hit! Everyone loved the roasted mushrooms and the sauce was a perfect complement.
M. Amir
a.m97@aol.comThis is a great recipe for a quick and easy weeknight meal. The mushrooms were roasted to perfection and the sauce was flavorful and creamy.
Shikha Rai
shikha_r40@hotmail.comI'm not a big fan of mushrooms, but I loved this dish! The roasted mushrooms were so flavorful and the sauce was creamy and delicious.
Telal Seif89
t_seif89@hotmail.comThis recipe was easy to follow and the results were amazing! The mushrooms were tender and flavorful, and the sauce was creamy and rich. I will definitely be making this again.
KhSh SHAIKH
shaikh_khsh61@gmail.comAbsolutely delicious! The mushrooms were perfectly roasted and had a lovely depth of flavor. The sauce was creamy and flavorful, and the whole dish came together beautifully.