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
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
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!|
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!