Dry tomatoes and Tahina stuffed Mushrooms

by Maryam on December 18, 2009

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I searched a lot for a raw mushroom recipe but I didn’t find one! As I mentioned before, that I’m a big fan of raw food life style, although I’m not a vegan nor a vegetarian. What I like about going raw is that it maintain your health, and if you have a disease most likely it may disappear within one month from being raw.

Does that mean I will change my way of eating to raw? I don’t think so! What I’m trying to do is to be balanced as possible. Enjoy eating doesn’t mean to stop taking responsibility about your health. I’m trying to eat healthy most of the week (usually from 5 to 6 days per week), then enjoy in the remaining day/s. I think that is more than sufficient for the time being.

mushrooms

Because I didn’t find any raw mushroom recipe and I’m in a raw day, so I decided to create one. I thought of all the raw ingredients that I can eat with mushroom and give me a good taste (tastes as cooked) . At the end I decided to try those three ingredients which I really love .. mushrooms, dry tomatoes and tahina (what an idea, all what you love on one plate in one recipe!). I like each of them alone or cooked with something else, but I didn’t know how the taste will be, or how to mix the ingredients together! Creating new recipe from nowhere is a risky and a tricky thing to do. But at the end I did it and it was amazing .. the taste was just like any normal cooked dish.

dry tomatoes

The steps are so easy .. only three main ingredients and the result is awesome ! worth a try ..

Ingredients

3 pieces of dry tomatoes soaked in oil (or if they are not, soak them in warm water for 2 hours before starting)

8- 10 pieces of fresh medium sized mushrooms (depends on the paste amount)

dry crushed mint to garnish.

Tahini ingredients

3-5 tablespoons Tahini

3 table spoons warm water

salt and ground black pepper

1 tablespoon cumin powder

1 tablespoon apple cider vinegar

1 tablespoon lime juice

making tahina

For the tahini paste, mix all of ingredients and stir for 2 to 3 minuets till the mixture thickens, and becomes lighter in color and thicker than the original one. If the paste is too thick you can add very little amount of water and stir for another one to two minuets. Notice that, tahini needs to be stirred for sometime before the thickness and color changes. So patience is the key to master it. Check he amount of pepper and salt by tasting .. you know it differ from one to another! You can also add more lime if you want ! it all depends on your preference.

making the paste

When you are satisfied with your tahini paste taste, pour it in a food processor, add the dry tomatoes and mix for one to two minuets. When the paste become light red in color and the tomatoes cut in very small unseen pieces turn off the food processor. Using small spoon , after you have mad small holes in the mushrooms using knife or spoon, pour the paste into the cavity of each mushroom.

Add the dried mint on top to garnish.

the end

enjoy with love,

Maryam



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{ 1 comment… read it below or add one }

wasabi prime December 21, 2009 at 7:56 pm

What a unique flavor combination! Will have to give this a try, as I do like everything listed.

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