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

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. 

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This will be the first thing I make when I get back to the States.  Yum!

That is beautiful. I need to get a ring mold! It sounds yummy.

Sooooo excited to try this GORGEOUS dish, wow! Thank you! 

This looks great, thanks Penni

Beautiful! My mouth is watering!

Yummalottayowza! Nice presentation!


Oh my Penni, this is soooo Beautiful and Scrumptious and definitely MY KINDA MEAL!  Thank you for sharing xoxoxo

Just been out to buy the ingredients and will be making it for supper tonight! (.....not only for me, but my son who is just beginning to get into some raw food dishes!! :-).

yummmmm...gotta try this:-)

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

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??

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