Foodie Friday - Compressed Wild Mushrooms & Avocado with Red Pepper Coulis

[Penni]

Earlier this week I had added the above photo to another discussion and I started receiving so may requests for the recipe, I decided to share it with you all for today's Foodie Friday. It is a recipe I put together early last year for our Go FRESH Initiative and it remains one of my favorite creations. Obviously, it is a bit more elaborate than some other recipes, but it is one to make and share when you want something special or to impress friends! 

You'll need to get a ring mold to create the exact plating I did, but you can serve it de-constructed as well and it will still be delicious!  Recipe and Photography ©2011 Penni Shelton & RFR Publishing

Compressed Wild Mushrooms & Avocados with Red Pepper Coulis                                  

Serve this pressed and molded entrée surrounded by a salad of mixed greens for a stunning meal.

For the red pepper coulis:
2 red bell peppers, raw or roasted, stemmed & seeded
1 large garlic clove
2 tablespoons almond milk
1 ½ teaspoons raw honey
Sea salt & freshly cracked black pepper to taste

Add first 4 ingredients to a blender, pureeing until smooth; season with salt and pepper. This coulis can be made up to 2 days in advance and kept in the refrigerator. Bring to room temperature before serving.

For the mushrooms:
1 8 ounce package button mushrooms, sliced
1 large Portobello mushroom, de-gilled, and chopped
4 ounces fresh Shiitake mushrooms, stemmed & sliced
1/3 cup coconut aminos (Nama Shoyu or tamari)
2 tablespoons cold pressed organic extra virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
1 teaspoon nutritional yeast
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper

In a bowl, whisk together the aminos, olive oil, apple cider vinegar, garlic, herbs, sea salt & pepper. Add the mushrooms, tossing gently until totally coated. Stir in nutritional yeast, cover and set aside to marinate for at least 30 minutes.

For the avocado mixture:
¼ cup pine nuts (can use cashews)
1 cup coarsely chopped avocado (from about 2 large avocados)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1 teaspoon nutritional yeast (optional)
Pinch sea salt

In a food processor, pulse the pine nuts until coarsely ground. Empty nuts into a medium mixing bowl; add the avocado, chopped herbs, lime juice, nutritional yeast and sea salt. Stir gently to combine.

To serve:
Place a 2 ½ - to 3-inch ring mold in the center of a dinner plate. Fill with ½ cup of the drained mushroom mixture, packing it down with the back of a spoon. Add 1/3 cup of the avocados on top, also pressing into place. To serve, surround the ring with a fresh mixed green salad. Gently remove the ring mold and top with thinly sliced avocados and a drizzle of the red pepper coulis. 

[Jean]

Oh my this looks so good??? Can you use a soup can for your ring??

[Penni]

I think you could certainly try it.  The stainless steel of the food rings is made to be really slick - the food slides out easily.

Jean said:

Oh my this looks so good??? Can you use a soup can for your ring??

[Vanessa Machelle Helm]

Man that looks delicous. I think I'll try it, Penni! I know I am going to love it!

[Michelle Doyle]

yum, yum!

[Maureen Griffin]

Gorgeous!

[Jennifer Tucholski]

How many people does this recipe serve?

[Penni]

It should be enough for 2 - but you'll likely have left over red pepper sauce, which is delicious with fresh cut veggies, in raw lettuce/collard wraps, etc.

Jennifer Tucholski said:

How many people does this recipe serve?

[Ruth Ann Holloway]

YUM! Fabulous!  TIP: for the "mold" Mimi Kirk uses a food can that has both ends opened and removed.

[Karen Martinez]

making this tomorrow. Thanks so much for sharing Penni. In need of lots of inspiration right now. Been hard to stay on track

[Lisa Viger]

oh my

the whole dish looks omg good, but that red pepper coulis looks AMAZING

[Barbara]

Looks amazing!

[Beth Lampron]

this looks so great, and elegant at the same time!