Friday, June 29, 2012

Persian Mushroom Salad - Borani Garch

It's going to be a little difficult for me to write about today's recipe without babbling incessantly, using run-on phrases like; Soooogood, Ohmygodwhatisthisamazingness, Ican'tbelievethisishappening!
In a nut shell this Persian Mushroom Salad (also called Borani Garch) is hands down my new favorite food. Traditional Borani is gently seasoned and sauteed veggies combined with yogurt dressing -- super simple! So while I knew it would be easy to convert Joyce's recipe to a raw food version, I had NO idea what kind of insane deliciousness I was in store for.
This is my first time delving into Persian cuisine, but thanks to Mediterranean Fresh I now have plans to learn more about this gorgeous food. If any of you can recommend me a good Persian cookbook (or two, or three) please let me know!
AtV Persian Mushroom Salad
Yields enough for up to four people if your serving it as an appetizer 
Step 1.
Tender Seasoned Mushrooms
In the original non-raw recipe for this dish the Mushrooms are sauteed in butter with onions. I've used a simple technique that brings out the full flavor of the Mushrooms while still keeping them raw -- you won't believe how wonderful and rich they taste!
3/4 lb of Crimini Mushrooms coarsely chopped = 3 cups packed
- Set your Mushrooms aside in a bowl - 
1/4 c minced Shallot //or// White Onion
- Set your Shallots aside in a bowl - 
In a small mixing bowl combine:
2 Tbsp Grape seed Oil
1 Tbsp Water
1 tsp Lemon Juice
1/2 tsp unpasteurized Mellow White Miso //or// Nutritional yeast flakes
Salt to taste
Whisk the above ingredients together for 2 to three minutes
Add the Shallot to your Oil mixture:
Mix your oil/shallots into your mushrooms...
Now that you've "buttered" your Mushrooms you can move on to tenderizing them:
Tenderizing your Mushrooms:
Get ready to have your kitchen smelling like heaven...
  • Choose from one of the following Raw food Warming Methods noted here
  • Evenly spread your Mushrooms out on to either a parchment lined baking sheet or dehydrator tray
  • Let your Mushrooms warm/dry for 1 hour
  • When you've finished tenderizing your Mushrooms set them aside and move on to the final step below

Finished tender mushrooms and shallow - so good and so full of flavor!
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Step 2.
Mediterranean Yogurt Dressing and Finishing your Persian Mushroom Salad
Make 1 batch of my raw vegan Yogurt Dressing found in this post
Fold the yogurt dressing to your tender Mushrooms 
Eee! (Sorry, I can't seem to contain myself) You're finished with the Persian Mushroom Salad! 
The only thing left to do is decide how you want to eat it. Traditional Borani is usually served with some sort of bread or cracker (like Pita) for dipping. Since I wanted to stay as close to traditional as possible I decided to whip up a batch of my Tart Crusts(click for recipe):
This was a perfect raw/gluten free substitute for pita bread, and it really complemented the Mushroom Salad.  Here's some other Nut-free pairing options:
If you don't feel like doing anything super labor intensive try pairing this salad with: fresh Chard Leaves, or even Cucumber rounds!
taking pictures of dinner outside in the very humid and overcast weather...
This recipe is my version of a "hug" -- so once you've had your first bite consider yourself hugged by me! 

Have a wonderful and tasty weekend!

xoxo,

9 comments:

  1. that looks lovely! I love the flavors .. yum!

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    1. thanks, lady! I'm really looking forward to leftovers!

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  2. would you put an extra seat for me at dinner?
    leaving right now from Italy to your lovely home and food :-)

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  3. I absolutely love mushrooms and this salad looks AMAZING! Can't wait to give it a try.

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  4. Sara,

    Wonderful,wonderful raw food skills you have. I do not eat mushrooms because of concerns of toxicity in some varieties. Could I possibly substitute eggplant using your same methods in the Persian Mushroom Salad. If not, what would you recommend? Thank you.

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  5. I found your site this week and loved so many of your recipes I couldn't decide what to try first - so yesterday I went shopping and today made your Sour Cream so I could make your Persian Mushrooms, and your Cauliflower in Sweet Mustard (both in the dehydrator now and smelling yummy). I had the Pizza Tapenade for lunch and packed up the leftovers and a batch of the Almond Oat Groat Flatbread is cooling on my counter. Looking forward to trying many more! Thanks for all the abfab recipes!
    Kate

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  6. This is really delicious. Used sweet onion. Added 1 large clove garlic to the dressing. I am not waiting for the pita bread substitute to finish. I could eat this every day. Would also make a wonderful pate. Thank you.

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  7. I can't thank you enough for the fantastic information you provide and the incredible recipes. I made this one tonight and it was absolutely scrumptious. Your site has been my saving grace in my first few weeks going raw. You're amazing!!!

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