Last night we participated in, and brought shiitake mushrooms and powders to this amazing cooking class, PLANT-BASED VIETNAMESE COOKING by Nutritionist Heather Reseck. We made Pho, Bahn Mi Sandwiches, Coconut Banana Pudding and much more! Mushrooms and mushroom powders are essential in plant based diets and were used in both the Pho and Bahn Mi pate. Those recipes are included here. If you are interested in a class like this go to Heatherreseck.com. And yes, you get to eat all the food afterwards! #veggiemakeovers
NUTTY MUSHROOM PATE:
1 lb. fresh shiitake mushrooms
2 tbsp oil (olive or avocado oil preferred)
1 small shallot (minced 1 tbsp)
½ tsp salt
2 tbsp roasted unsalted peanuts (ground)
1 tbsp soy sauce or tamari 1 tbsp Lion’s Mane mushroom powder (or mushroom powder of choice)
Hand chop mushrooms or use a food processor until finely chopped.
Heat oil in medium skillet over medium heat.
Add shallot and cook until soft and translucent (about 2 minutes).
Add garlic and cook until fragrance is released (about 30 seconds).
Stir in chopped mushrooms and salt and increase heat to medium-high.
Stir occasionally cooking out any excess liquid. Cook for at least 5 minutes.
Stir in ground peanuts, soy sauce, and mushroom powder.
Cook for a few more minutes as you mix ingredients.
Refrigerate. Makes about 1 ½ cups.
Spread onto Bhan Mi Sandwiches, fine bread or crackers.
Adapted from Vegetarian VeitNam by Cameron Stauch