Portobello Mushrooms with Walnut Sage Stuffing and Mushroom Parsley Cream

Spirit of the Dawn Cuisine

Portobello Mushrooms with Walnut Sage Stuffing

and Mushroom Parsley Cream

yields 6-8 amazing stuffed mushrooms

recipe may be easily doubled

Created to take center stage at a Thanksgiving table,

these delicious stuffed mushrooms will be remembered

and requested throughout the winter.

all ingredients raw and organic

Prepare Mushrooms

18 ounces (6-8) Portobello Mushrooms,

wiped clean with a damp cloth

and stems removed

2 Tablespoons Olive Oil

Himalayan Pink Crystal Salt

Freshly Ground Black Pepper

Rub mushrooms caps with olive oil inside and out

and sprinkle with salt and pepper inside the cap.

Place mushroom caps on lined dehydrator sheets.

Prepare Filling

1 pound Walnuts, soaked 8 hours,

drained, rinsed well, and drained again

1/4 cup Olive Oil

Place walnuts and olive oil in food processor and process till

mixture begins to form a ball and is creamy with

no crunchy pieces of walnut remaining.

Remove walnuts to medium-sized mixing bowl.

Add the following and mix well:

1 medium Yellow Onion, finely chopped

2 stalks Celery, finely chopped

1 cup gently packed Parsley Leaves, finely chopped

1 Tablespoon Dried Sage, crushed

1 teaspoon Himalayan Pink Crystal Salt

Freshly Ground Black Pepper

Taste to adjust seasoning adding more

salt, pepper, onion, or sage as is necessary.

Mix well to incorporate any additions.

Stuff Mushrooms

Place 1/2 cup of Walnut Sage Stuffing in each mushroom cap.

An ice cream scooper works well here.

Distribute any remaining stuffing

and smooth to reach edges of caps forming neat mounds.

Dehydrate at 115 degrees for 8 to 10 hours.

Delicious served warm, but may be cooled

and placed in a covered casserole and stored in the refrigerator.

Bring to room temperature to serve

or warm in the dehydrator for about an hour.

Also great cold!

Mushroom Parsley Cream

The stuffed mushrooms are wonderful on their own,

but this creamy sauce adds a finishing touch and a wonderful flavor.

It tends to oxidize quickly so prepare it at the last minute if you can.

Store covered in the refrigerator and stir well before serving.

Place in a high-powered blender:

4 ounces Pine Nuts

8 ounces Crimini Mushrooms (Baby Portobello Mushrooms),

cleaned, stems trimmed, and mushrooms cut in half

1 cup gently packed Parsley Leaves

1/2 cup Water

1 teaspoon Himalayan Pink Crystal Salt

Freshly Ground Black Pepper, to taste

Blend until smooth and creamy.

To Serve

Additional Parsley for garnish

Serve each stuffed mushroom with a large dollop of

Mushroom Parsley Cream and garnish with a small sprig of parsley.

Be prepared for wows and looks of amazement and

Enjoy!