Recipe Directions

Chop zuke and mushies and mince the garlic. Put them all in a container with a lid. Add seeds, seasonings and oil. Stir it up good and let it marinate for at least two hours in the fridge. Overnight is even better.

It makes a nice salad at this point, OR:

When you are ready to eat it, dump all ingredients in the blender with water and blend into oblivion, the longer the better.

Garnish with sliced mushroom and sunflower seeds if desired.

Ungrateful's Thoughts

By ungrateful

Creamy, thick, savory. Warming and satisfying

I called it: Oh, boy! Mushroom Soup because I said, “Oh, boy, this is good” when I tasted it.

I used Bragg’s. I usually don’t but it was here. The “soy sauce” flavor was very comforting, but it might not be 100% raw. Feel free to adjust :)

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Now that you mention it, Megan, this would be a good gravy.

Maybe with a little bit more seeds and a touch more Bragg's...

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Do you think this would work well as a gravy? I'm thinking of doing a mushroom gravy for thanksgiving, and this looks good!

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Sounds super yummy!! This will be dinner tonight!

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Mmmm, sounds delicious! Gonna have to try this soon!

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I thought the zuke gave it a nice texture and the seeds made it creamier. You can see it came out really thick. It didn't even want to run out of the spoon...

I hope you enjoy it!

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Thanks. No nuts and there is use of those abundant garden zuccs.. Just great.

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