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The Nut Gourmet   Publisher: The Book Publishing Company © 2006 by Zel Allen ISBN: 1570671915

Reprinted with permission from the author, Zel Allen.

Shiitake Mushroom Sauce (p. 139)
Yield: 6 servings

Nothing quite compares to the woody flavor that dried shiitake mushrooms lend to sauces. Even fresh shiitakes lack the earthly quality of the dried mushrooms. To prepare this sauce, plan ahead for the hour it takes to soak the mushrooms. Then savor each spoonful you serve over cooked quinoa, pasta, polenta, or baked potatoes.

Ingredients

• 20 dried shiitake mushrooms
• 4 cups boiling water
• 3/4 cup macadamia nuts
• 1 large onion, finely chopped
• 2 cups mushroom soak water
• 3 to 4 garlic cloves, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 (14- to 16-ounce) package soft tofu
• 1/4 cup plus 2 tablespoons soy sauce

Directions

Put the mushrooms into a large bowl. Pour the boiling water over them to cover, and soak the mushrooms for 1 hour.

While the mushrooms are soaking, coarsely grind the macadamia nuts in the food processor and set them aside.

After the mushrooms have soaked, squeeze out the excess water, one handful at a time, and reserve the soak water. Using a kitchen scissors, cut off the tough stems and discard them.

Finely chop the mushroom caps in the food processor. Transfer them to a large, deep skillet along with the onions, 1 cup of the mushroom soak water, garlic, and olive oil. Cook and stir over high heat for about 7 minutes. Turn the heat down to medium.

Crumble the tofu into the food processor and process briefly until smooth. Add it to the mushrooms.

Add the remaining 1 cup mushroom soak water, soy sauce, and ground macadamias, and simmer another 2 to 3 minutes to blend the flavors. For a thinner sauce, add more mushroom soak water.

Note

Don't toss out the leftover mushroom soak water. Instead, use it as a broth or flavoring for soups and sauces. The soak water also makes an especially tasty base for gravy.

Nutritional Information

Per serving: Calories 236, Protein 8g, Fat 17g, Carbohydrates 17g, Vitamin E .4mg.

Copyright © 2006 by Wanda Embar. All Rights Reserved.
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