Coconut Curry Cream of Mushroom 'Stew'
Author: Lorrie Peterson
Ingredients
- 280 g Bunapi Mushrooms
Coconut Curry Cream
- 1 Coconut, fresh (use the meat and water)
- 1 tsp Curry Powder
Habanero Pepper Sauerkraut
- 1 Cabbage, shredded
- 4 Cabbage leaves, whole
- 1 Local Habanero Pepper, seeds removed
- ½ tsp Sea Salt
Instructions
Bunapi Mushrooms
- Dehydrate mushrooms at 40°C (105°F) for 5 hours.
Coconut Curry Cream
- Blend all ingredients on high speed for approximately 1 minute.
Habanero Pepper Sauerkraut
- Place all ingredients in a wide mouth jar except the whole cabbage leaves.
- Massage ingredients in the jar until water begin to form (brine).
- Cover with a towel for about an hour, then continue to massage until there is enough brine to cover the entire ingredients.
- Cover with left over whole Cabbage leaves, ensuring all the shredded cabbage is covered.
- Place weight on top to hold it in the brine. Close Mason jar so no air will get in and place in a dark place for at least 3 days checking to make sure no mold is forming (if mold begins to form, throw it out and start over).
Plating
- In a cast iron bowl, place Coconut Curry Cream, add dehydrated mushrooms, parsley, sunflower sprouts and Habanero pepper sauerkraut.
- Cover and place in dehydrator for another 3 hours to simulate stewing.
- Serve with a slice of green lime on the side to squeeze over dish (optional).
Notes
Organic Bunapi mushroom dehydrated to perfection, served in a cast iron bowl of local coconut curry cream, topped with a local Habanero pepper sauerkraut. A dish to boost your immune system!
Garnish: Parsley and Sunflower Sprouts.
Optional: A slice of Lime (to squeeze over dish).
Garnish: Parsley and Sunflower Sprouts.
Optional: A slice of Lime (to squeeze over dish).
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/mushroom-cream/