2 tbs. olive oil
4 cups morels or other wild or commercial mushrooms
1 bell pepper, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
1-1/4 tbs. silken tofu, drained
1 tbs. lime juice
1/2 tsp. vege-sal or 1/4 tsp. salt, or to taste
1 tbs. parsley, finely chopped
1/4 tsp. white pepper, ground
3-1/2 cups mashed potatoes (cooked)
1 tbs. corn oil
1/2 tbs. lecithin granules
2 tbs. any wild onion leaves, chives or scallions, chopped
4 cups morels or other wild or commercial mushrooms
1 bell pepper, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
1-1/4 tbs. silken tofu, drained
1 tbs. lime juice
1/2 tsp. vege-sal or 1/4 tsp. salt, or to taste
1 tbs. parsley, finely chopped
1/4 tsp. white pepper, ground
3-1/2 cups mashed potatoes (cooked)
1 tbs. corn oil
1/2 tbs. lecithin granules
2 tbs. any wild onion leaves, chives or scallions, chopped
Preparation
>From The Wild Vegetarian Cookbook
http://www.wildmanstevebrill.com
Morels are considered the best-tasting mushrooms of springtime. These potato and vegetable patties more than showcase these prized mushrooms.
1. Sauté the morels, bell pepper, onions, and garlic in olive oil 5 minutes.
2. Stir in silken tofu, lime juice, vege-sal, parsley, and white pepper, reduce the heat to low, and simmer, covered, 5 minutes.
3. Meanwhile, mix the corn oil and lecithin granules with the potatoes and put half into an oiled baking dish.
4. Put the mushroom layer on top and cover with the remaining potatoes. Garnish with the wild onion leaves.
5. Bake, covered, in a preheated 350°F oven 20 minutes.
