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Porcini Gravy


By Raw Food Recipes (Visit website)



recipe by Julie Kalivretenos


Ingredients:

3 oz. dried porcini mushrooms
2 cups very warm filtered water
1/4 cup cashew milk (I just use cashew butter with water)
1 tbsp marsala wine (optional) (I use whatever organic wine I can get)
1/2 celery stalk, cut into chunks
1 tbsp coarsely chopped shallot
1 tsp dried thyme
1 tsp sea salt
a few grinds of freshly ground black pepper

Directions:

Soak the porcinis in the water until very soft, about 2 hours. Drain and save 1 cup soaking liquid. Combine the mushrooms, 1 cup of soaking liquid, and all other ingredients in a food processor until very smooth. Pour into a bowl and place at the bottom of a dehydrator for about 3 hours, until the liquid reduces and slightly thickens. You could pour this gravy any sort of veggie base. I found this recipe at Julie’s raw ambition. She uses the gravy as a dressing to a more complicated recipe for Polenta with Wild Mushrooms and Porcini Gravy (as shown in her photo here). If/when I get more time, I’d love to make that! In the meantime, I am satisfied just with her gravy. I really want to enjoy fast and easy ways to eat my abundance of porcinis!




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