Plant Based Dips n' Dressings: Raw Vegan Gluten Free Dips, Dressings, Condiments & sauces by Melissa Raimondi

Author:Melissa Raimondi [Raimondi, Melissa]
Language: eng
Format: epub
Published: 2017-11-29T23:00:00+00:00

MUSHROOM PEPPERCORN

* DEHYDRATOR SUGGESTED *

INGREDIENTS

1/2 a small zucchini

3 brown crimini mushrooms

1 pitted medjool date

3 tbsp sunflower seeds

1/2 cup dried

black trumpet mushrooms

1/2 small sweet onion

1 clove garlic

1/8 tsp thyme

1/2 tsp black pepper

1/8 tsp pink or grey salt

water

Optional:

Crushed peppercorns

Use brown crimini mushrooms if you cannot find dried black trumpet

CREATION

Rehydrate the dried black trumpet mushrooms in warm water for about 2 hours. You can find these at some specialty grocery stores, or order them online. I love black trumpet mushrooms because they seem to provide a better buttery "mushroomy" flavour than the classic brown crimini mushrooms.

In a high-speed blender, blend together the zucchini, crimini mushrooms, date, sunflower seeds, a thick slice of the onion, clove of garlic, thyme, black pepper, salt and 1/4 cup of the rehydrated black trumpets with a small amount of water. If you don't have a dehydrator, allow the sauce to mix in the blender on high for 2-3 minutes or more to warm up.

Once blended, finely chop any remaining rehydrated black trumpet mushrooms and 1-2 tbsp of minced onion. Add these to the sauce and mix. Taste test and add more salt, garlic, onion and optional crushed peppercorns as you see fit.

Once ready it is suggested to warm the sauce on low in the dehydrator for an hour or so to thicken and bring out the mushroom flavours. This step is not necessary but the sauce is best served slightly warmed either in the dehydrator or in the previous step with the high-speed blender.

This sauce is best mixed with spiralized zucchini or cucumbers and marinated mushrooms.

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