Compressed Wild Mushrooms & Avocados with Red Pepper Coulis
Serve this pressed and molded entrée surrounded by a salad of mixed greens for a stunning meal.
For the mushrooms:
1 8 ounce package button mushrooms, sliced
1 large Portobello mushroom, de-gilled, and chopped
4 ounces fresh Shiitake mushrooms, stemmed & sliced
1/3 cup coconut aminos (Nama Shoyu or tamari)
2 tablespoons cold pressed organic extra virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
1 teaspoon nutritional yeast
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
In a bowl, whisk together the aminos, olive oil, apple cider vinegar, garlic, herbs, sea salt & pepper. Add the mushrooms, tossing gently until totally coated. Stir in nutritional yeast, cover and set aside to marinate for at least 30 minutes.
For the red pepper coulis:
2 red bell peppers, raw or roasted, stemmed & seeded
1 large garlic clove
2 tablespoons almond milk
1 ½ teaspoons raw honey
Sea salt & freshly cracked black pepper to taste
Add first 4 ingredients to a blender, pureeing until smooth; season with salt and pepper. This coulis can be made up to 2 days in advance and kept in the refrigerator. Bring to room temperature before serving.
For the avocado mixture:
¼ cup pine nuts (can use cashews)
1 cup coarsely chopped avocado (from about 2 large avocados)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1 teaspoon nutritional yeast (optional)
Pinch sea salt
In a food processor, pulse the pine nuts until coarsely ground. Empty nuts into a medium mixing bowl; add the avocado, chopped herbs, lime juice, nutritional yeast and sea salt. Stir gently to combine.
To serve:
Place a 2 ½ - to 3-inch ring mold in the center of a dinner plate. Fill with ½ cup of the drained mushroom mixture, packing it down with the back of a spoon. Add 1/3 cup of the avocados on top, also pressing into place. To serve, surround the ring with a fresh mixed green salad. Gently remove the ring mold and top with thinly sliced avocados and a drizzle of the red pepper coulis.
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