Autumn is the only time in a year to collect some edible wild mushrooms. My mommy is a mushroom hunter and she absolutely loves it. When september comes she even passing the forest during her come back home from work, must get in and pick up some forest treasure. It’s a big benefit for me because I never complain about the lack of mushrooms. Some of them we cook and freeze, the rest we dehydrate and store in jars with bay leaves until winter comes. Of course drying mushrooms today is just nothing! We use electric dryer all days and nights on. Before Christmas we prepere of them “little ears” dumplings with mushroom and onion filling.My son waits for it all year round! Some of them land in cabbage mishmash and some land in a blender to be powdered. Such a spice is a perfect sauce flavour complement.
So, it’s autumn, beautiful November and I would like to take this advantage and show you how to prepare a fantastic mushroom sauce with “cream”! The taste of my childhood.
Ingredients:
- 1,5 kg wild mushrooms (I had 2l pot of edible wild mushroms)
- 250g onion
- 1 coconut yoghurt (I use vegangurt)
- 2 bay leaves
- 3 whole allspice
- 1,5 tsp iodine free salt
- 1/2 tsp ground black pepper
- a pinch of mustard
- 1 tsp of extra virgin coconut oil (melted, in a spray dispenser bottle)
Instructions:
- Clean the mushrooms three times untill the water is clean, cut them in quarters or just smaller pieces.
- Tranfer them to a pot, pour with filtered water and bring to boil. Cook about 10-15 minutes but don’t let them fall apart.
- Strain the mushrooms in a colander and rinse once again with clean water. Let the water drip.
- Prepare a pan ( wok type) and heat. Spray oil over the pan, add onion cut in slices and simmer until tenders.
- Add bay leaf, allspice, pepper, mustard, cooked mushrooms and cook for 5 minutes.
- Add coconut yoghurt, salt and cook for 3 minutes.
- Serve warm.
Enjoy your meal!
And what about You? How do You use mushrooms? Any interesting ideas?
