ROASTED MUSHROOM BASE
At this year's Worlds of Health Flavors conference in Napa, Calif., Pam Smith, a culinary nutritionist, presented delicious recipes by the chef Clifford Pleau featuring a finely chopped roasted mushroom mix (chefs refer to it as simply "The Mix"), that she combined with beef for a delicious burger with half the meat, and with tuna for a wonderful tuna burger. Inspired, I made up a big batch of my own version of the mushroom base when I got home and had a lot of fun using it all week in adaptations of classic meat or fish dishes with the animal protein cut by half or more and replaced with the mushroom base. I recommend using pre-sliced mushrooms for this - then the mix goes very quickly. It is very easy to make and keeps well for several days in the refrigerator.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables
Time 45m
Yield 1 1/4 pounds or about 3 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl, toss mushrooms with oil, salt and pepper. Spread in an even layer on baking sheets and bake in the middle and lower racks of the oven for 20 minutes, stirring every 5 minutes and switching pans top to bottom halfway through. The mushrooms should be tender and dry when done. Remove from heat and allow to cool.
- Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat. What works best in my food processor is to pulse about 10 times, scrape down the sides of the bowl and then pulse another five to 10 times. Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 4 grams
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Layla Resendiz
[email protected]This recipe is too complicated. I'm looking for something simpler.
George Mentzos
[email protected]I'm not sure what I did wrong, but my roasted mushroom base didn't turn out as flavorful as I expected.
Carlosariel Abalos
[email protected]This is a great recipe for beginners. It's very easy to follow and the results are delicious.
Chisom Ibeh
[email protected]I love making this roasted mushroom base ahead of time and having it on hand for when I need it. It's so convenient and makes cooking so much easier.
Gene Brock
[email protected]This roasted mushroom base is a great way to add a depth of flavor to your dishes. I've used it in soups, stews, and even as a marinade for chicken.
Muhammad Sahil
[email protected]I'm always looking for new ways to use mushrooms and this roasted mushroom base is a great option. It's so versatile and can be used in so many different dishes.
shakeela akhtar
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can just throw all the ingredients in a pan and let it roast.
Mariamma Ellis
[email protected]I've made this roasted mushroom base several times and it's always a hit. It's so easy to make and it adds so much flavor to my dishes.
Arian Islam
[email protected]This recipe is a lifesaver! I'm always looking for ways to add more flavor to my meals and this roasted mushroom base is the perfect solution.
Christine Shiku
[email protected]I'm not a big fan of mushrooms, but I actually really enjoyed this roasted mushroom base. It's very flavorful and versatile.
Sojib Sorkar
[email protected]This roasted mushroom base is a great way to add umami to your dishes. I've used it in soups, stews, and pasta sauces and it always makes them taste better.
Richard Okon (Richy cool)
[email protected]I love this recipe! It's so simple, yet so delicious. I've made it several times and it's always a hit with my family and friends.
Lerato Sehlabelo
[email protected]This is the best roasted mushroom base I've ever tried! It's so easy to make and it adds so much flavor to my dishes. I highly recommend it!
Bukenya Musa
[email protected]I made this roasted mushroom base last night and it was delicious! I used a mix of mushrooms, including shiitake, cremini, and oyster, and they all came out perfectly tender and flavorful. I'll definitely be making this again.
Nusrat Tasnim
[email protected]This roasted mushroom base is a game-changer! It's so versatile and flavorful, I've been using it in everything from soups to stews to pasta dishes. Thanks for sharing this amazing recipe!