When I wrote this recipe I was staying with my son in the beautiful Eastern Townships of Quebec. It was fall, the leaves were scarlet, the temperatures were pleasant (although it did rain and blow at night). My son and his buddies are mushroom savvy. I cannot overemphasize the importance of not picking and cooking/eating unknown mushrooms. The term "wild mushrooms" for this recipe refers mostly to the cooking style and ingredients used to prepare the store-bought mushrooms so that they resemble the taste and fragrance of wild mushrooms. This recipe is an adaptation from the Vita-Prep Cookbook (the Vita-Prep is the blender made by Vita-Mix for professional chefs.) Ingredients: *1# (5 C.) Mushrooms, stems removed, and quartered (use fresh cremini, shitaki, etc. See the bottom warning about using unknown mushrooms.) * 6 Tablespoons (T.) Butter or Virgin Coconut Oil * 2 C. Carrots, chopped to 1" * 2 C. Celery, chopped to 1" * 2 C. Onion, chopped in...
Living the Green Life