I made a fresh batch of Pesto Stuffed Mushrooms this morning. I can smell them warming in the dehydrator. They sure smell good.

I don't feel like posting the recipe, but in summary it is mushrooms marinated in an olive oil mixture and stuffed with walnut & pine nut based pesto filling. I add a finely diced habanero for fire to the pesto to wake it up a little bit.

What a tease..not posting the recipe. :no: Got my mouth all ready for pesto shrooms and alas it was but a dream. :D

I'll have to go look it up I spose.

What a tease..not posting the recipe. :no: Got my mouth all ready for pesto shrooms and alas it was but a dream. :D

I'll have to go look it up I spose.

Ok, I will give what I can. This is from a book that is still in print and I am just trying to respect the author.

PESTO STUFFED MUSHROOMS
2 dozen white button mushrooms

PESTO STUFFING
1 C walnuts
1/2 C pine nuts
2 oz basil (or 2 cups loosely packed)
2 cloves garlic (be careful with the garlic)
1/2 habanero finely diced (optional)
1/2 teaspoon sea salt
ground black pepper to taste (optional)

Directions: Marinate the mushrooms in EVOO (add salt and black pepper to taste). Lay mushrooms stem side up (with stem removed of course) and then fill with the pesto stuffing, which you blend in a food processor. Dehydrate an hour or so to warm up. If you want to dehydrate longer so that the mushrooms soften, you can do that also.

Oh, I just tried these mushrooms with some lime wedges. Wow, these are so good. Squeeze the lime juice over them gives them a sour kick.

If you alter the recipe a bit to your liking and post those measurments you are no longer breaking a copyright. I respect people's recipes and won't post them word for word but often I have had to amend them or adjust them for my own tastes and that is what I end up with.

Samuel, I have even done that with your orange creme drink, lol. I had to rename it orange ambrosia. If I ever put it in print, though, I am going to credit you for the idea (with your permission, of course). Not sure what the protocol for doing that is, I've had to adjust and rename quite a few recipes that I've seen.

If you alter the recipe a bit to your liking and post those measurments you are no longer breaking a copyright. I respect people's recipes and won't post them word for word but often I have had to amend them or adjust them for my own tastes and that is what I end up with.

Samuel, I have even done that with your orange creme drink, lol. I had to rename it orange ambrosia. If I ever put it in print, though, I am going to credit you for the idea (with your permission, of course). Not sure what the protocol for doing that is, I've had to adjust and rename quite a few recipes that I've seen.

Sharon, I am aware if alter a recipe I can freely post it. Problem is, a few people log onto this forum just to read my post looking for something wrong. I have to be more cautious. Unfortunately, not everyone likes Samuel Wilson.

Oh, and on my recipe, you can use it anywhere you like. I do it to help people, not to make money. Therefore, I don't mind.

Hey I like my quirky Samuel Wilson. You are like the male raw Martha Stewart! Someone told me you had been posting here, that is why I came back here in the first place!

I know this is sort of off the main topic but did you ever get the book Raw Food Real World? I think you might really fall in love with the recipes. They are wonderful and exotic, and I got a great deal from an Amazon book seller on it.

Sharon, thanks for the compliments. I don't post new creations like I used to. I just eased off for a while why I put more time into other things.

Yes, I did get the book you are talking about. I have modified the Pineapple-Cucumber Gazpacho to be the Volcanic Pineapple-Cucumber Gazpacho with a enough red savina to make you chase down a fire truck barefoot in the snow.

For those that do not know about the red savina, it is the hottest chile pepper in the world. It currently holds the record in the Guinness Book of World Records.

This pepper is so serious that you have to be at least 18 years old to purchase it online (from certain websites).

Samuel, I recently had stuffed mushrooms at a vegan raw eatery. The mushrooms were indeed soft....Without a dehydrator, is it possible to obtain that softness? Should I let them soak in the EVOO for a very long time? Or is it really the dehydrating that softens them...
I just preferred that texture, as it was more like a cooked mushroom as opposed to the texture of a fresh raw mushroom, which I don't really like.

If you have any insight, I'd like to make these tonite! Thanks :)

vggiegirl, you can marinate the mushrooms in my raw lemon vinaigrette.

LEMON VINAIGRETTE
1/2 C lemon juice
1 1/2 C EVOO
salt & pepper to taste
1 clove crushed garlic (optional)
1/2 finely diced habanero (optional)

Soaking them in this mixture, which is more thinner than straight EVOO will allow the lemon juice to penetrate the mushrooms and soften them up some. I would say soaking at least an hour or so should do it. Be cautious though, because if you soak them too long they can become soggy.

Best thing to do is to keep checking them ever so often until they are soft enough.

They were wonderful. I made cooked (on the left) and raw (on the right) using baby bellas. I liked the raw ones better, and my bf liked the cooked ones...this recipe is a keeper. Thank you so much!

They were wonderful...this recipe is a keeper. Thank you so much!

No problem, glad you liked them. I just finished the last of mine. They are a great recipe to help someone stay raw as they are very hearty and filling.

SW,
I am looking forward to finding fresh basil that doesn't look like it has been run over with a truck. Right now, Ohio's groceries have spotty spinach with a lovely shade of brown.

I look forward to trying these Pesto Mushrooms!

Thanks.
:sunny:

is that recipe Alissa Cohen's?
If so it's on her website so it's ok you posting it here.

I don't think raw writers mind you sharing their recipes so long as you give them credit (ie put their name next to the title)

I made Alissa's pesto stuffed mushrooms at Christmas. They were the first recipe I'd made using a dehydrator. They were delicious, but they made me feel ill like I'd eaten cooked food, and gave me cooked food cravings as if I'd eaten cooked food, so I've never eaten dehydrated food since :(

I made Alissa's pesto stuffed mushrooms at Christmas. They were the first recipe I'd made using a dehydrator. They were delicious, but they made me feel ill like I'd eaten cooked food, and gave me cooked food cravings as if I'd eaten cooked food, so I've never eaten dehydrated food since :(

Cairidh, thanks for your reply. I am just going to have to go with "no comment" on this one.

There are few people who log onto this forum and then search under my screen name just to find my post so they can find something wrong. I just choose to be neutral and cautious. I don't expect anyone to understand, but I didn't want to ignore your reply.

Cairidh, thanks for your reply. I am just going to have to go with "no comment" on this one.

There are few people who long onto this forum and then search under my screen name just to find my post so they can find something wrong. I just choose to be neutral and cautious. I don't expect anyone to understand, but I didn't want to ignore your reply.

Well, I don't have any problem saying that when I have read posts on that forum, no one was willing to give out any of her recipes or even ingredient lists and were very secretive about these things, demanding that you buy the book to find out ANYTHING about her food (they have a very CULTISH mentality).

What is so funny is, there is very little variation in raw food recipes-you can only vary things so much and still stay true to the "idea" of the recipes and when I finally had a look at her book, I wasn't actually impressed with the recipes (there was not a single recipe that I had not already made/seen/heard of/already eaten myself). I wish her recipes were truly all raw and vegan :angel:

That being said, I know that she HAS helped a lot of people who are in to raw foods learn more and her book is a very simple and easy to understand intro into the "raw foods" world. :nana: