Pepper, Mint, Mushrooms

mushrooms

On Easters past, we’ve partied with Jesus. And we’ve partied as Jesus. This Easter we became fixated with how to make a meaty lamb fake-out so we could dress it up in mint sauce. (You know us, fake meat usually means deep shrooming.) But at face value, the idea of mint and mushrooms tasting right together seemed almost as daunting as walking on water. Like ice cream and truffles. Like Altoids and lamb chops. A couple passes later, we sat staring at roasted Maitake mushrooms cooling in pools of black pepper-horseradish cream and emerald-colored herb garnish. Happy Spring.

Forest Veg
3-4 bunches of Maitake mushrooms
1 large golden beet (roasted and sliced with a mandolin)
1 celeriac (blanched and sliced into thick matchsticks)
1/3 teaspoon pepitas (pan-toasted and finely chopped)
2-3 teaspoons extra virgin olive oil
sea salt and black pepper

Mint Sauce
small handfull of fresh parsley
small handfull of fresh cilantro
2 small handfulls of fresh mint
juice of one large lemon
dash of water
1/4 cup extra virgin olive oil
pinch of sea salt

Pepper-Horseradish Cream
1 teaspoon grain mustard
1/4 cup Veganaise
1 tablespoon fresh prepared horseradish
a dozen chives, minced
sea salt to taste
lotsa black pepper (go nuts)

1. Pre-heat the oven to 360 degrees.

2. Make mint sauce. Put half the mint, all the parsley and cilantro, the lemon and water in a blender. Pulse it. Slowly add the oil and season. Chop the other half of the mint and stir it in.

3. Make the cream. Combine all the ingredients and stir!

4. Grease a baking sheet with a couple teaspoons of olive oil. Gently sweep the bunches of mushrooms around on the sheet to cover with oil then place them around the sheet. Slide it in the oven and roast for about 15-20 minutes, or until slightly brown and crispy on the edges. Flip and keep roasting. Remove and season.

5. Assemble the dish. Place celeriac down first. Slap some cream around. Pick a couple slices of beet, roll them into conical shapes and use as garnish. Sit the mushrooms down on top of the cream pools. Sprinkle the whole mess with chopped pepitas and spoon mint sauce on top.

Beverage: Russian River Brewing’s Redemption Ale
Soundtrack: Ministry, “Psalm 69″

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One Response to Pepper, Mint, Mushrooms

  1. Ervin Mccracken says:

    Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”..

    With best regards
    <http://www.caramoan.ph/

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