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Carrot Squash Puree with Shiitake Mushrooms and Creamy Porcini Gravy

Posted Nov 24 2009 10:00pm

Carrot Squash Puree with Shiitake Mushrooms and Creamy Gravy

Thanksgiving is just days away and I have so many holiday recipe ideas running through my head I can’t make them fast enough. Most of these ideas at least make it onto paper, and some, like this one, actually get made.

I was dreaming of a smooth silky puree, something close to the texture and consistency of traditional mashed or pureed potatoes. Well, I gave it a go with carrots and butternut squash as stand-ins for potatoes [they aren’t good raw], seasoned with the fresh onions, garlic, and fresh ground allspice. This puree is good on its own [it may not look like much in the picture] but I thought it needed something more. Mushrooms go great with carrots and butternut squash so I used shiitake, and dried porcini to make a gravy. You get all that savory flavor, some texture, and creamy goodness in just about an hour because that is about how long it takes to dehydrate the mushrooms.

If you are getting nostalgic for comfort food, this recipe might hit the spot, and if you want to warm it up a bit, make the puree and gravy, then prepare the mushrooms and put everything in a dehydrator at 115-118 degrees for an hour. You’ll have slight warm raw food style comfort food.

Carrot Squash Puree with Shiitake Mushrooms and Creamy Porcini Gravy

This recipe can be a side dish but I can eat this as a meal in itself.

Carrot Squash Puree

4 carrots, peeled and cut into small chunks
1 small butternut squash [about 1 1/2 pounds], peeled, seeded,
and cut into small chunks
1 tablespoon onion, chopped
1 clove garlic, chopped
1 teaspoon freshly ground allspice
Seat salt to taste
1/2 cup mushroom water, strained to removing any particles

Process all the ingredients in a food process into a rice-like consistency. Transfer to a high-speed blender and add the reserved 1/2 cups mushroom water. Blend into a smooth and creamy puree.

Marianted Shiitake Mushrooms

2 packages [3.5 - 4 ounces] shiitake mushrooms, cleaned, stems removed, sliced thin
1/2 white onion, sliced ultra thin
Extra virgin olive oil
1/2 teaspoon fresh ground allspice
Sea salt to taste

Toss mushrooms and onions with olive oil, allspice, and salt. Place on Teflex sheets and dehydrate for about an hour.

Creamy Porcini Gravy


1/2 ounce dried porcini mushrooms, soaked in 1/2 cup warm water about 20 minutes
1 cup cashew flour
1/2 cup water or 1 tablespoon more water until desired consistency
Juice of 1 small lemon
1 tablespoon fresh thyme, or 1/4 teaspoon dried
1 tablespoon fresh sage, or 1/4 teaspoon dried
Sea salt to taste

Remove porcini mushrooms from soaking water and place in a high speed blender. [Reserve the soaking water the puree]. Add remaining ingredients - cashew flour, water, lemon juice, fresh thyme and sage, and sea salt to taste - to the blender and blend until smooth and creamy.

Garnish

Fresh thyme leaves

Assemble
Spoon carrot squash puree on individual plates. Spoon creamy porcini gravy on top of the puree, then top with marinated shiitake and onions. Garnish with fresh thyme leaves.

Serves 4

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