Mmm… I absolutely love mushrooms. They taste so earthy and meaty and they’re so super versatile in the kitchen. We cook them in so many ways, add them to so many dishes. Most times we keep it simple by simply grilling and then smothering them in a garlic olive oil dressing. But we also add them to soups, pasta, salads, stews and what not!
This recipe is great for any occasion. Ha! Try them and you’ll
see taste for yourself. If you use big ol’ field mushrooms, they’ll make for a wonderful lunch or snack. The smaller ones make for a mega delish appetizer. Especially when decorated with some fresh Thai basil.
- 2 big field mushrooms
- 1.3 cups cashews
- 1 small French shallot (or small brown onion), roughly chopped
- 2 medium garlic cloves, roughly chopped
- 1 tsp dry dill
- 2 TBSP linseed (flax meal)
- 7-8 TBSP extra virgin olive oil
- 2 tsp miso
- sea salt, to taste
- freshly ground black pepper, to taste
- Soak the cashews in water for about 2 hours. Drain.
- Cut the stem of the mushrooms and clean them. Set aside.
- Add cashews, mushroom stems and the rest of the ingredients (shallot, garlic, dill, linseed, olive oil, miso, salt & pepper) to a blender and process until it becomes a creamy smooth mixture.
- Scoop the mix out and fill the mushrooms.
- Serve with a drizzle of olive oil and more pepper.