Recipe Directions
1. Add mushrooms to thyme, sage, paprika, salt and pepper with enough warm water to marinate and rehydrate.
2. Prep noodles. Add olive oil and pinch of sea salt to them and let them marinate as long as you can.
3. Blend together seed/nut powder, lemon juice, zest, garlic, onion, salt, brewer’s yeast, ground mustard, pepper and paprika with the very warm water to make a sauce.
4. Put noodles on plate. Mix sauce with rehydrated mushrooms and place on top pepper, salt to taste, and a sprinkle of more paprika.
Harmonylia's Thoughts
By harmonylia With very little time on my hands, I threw together something reminiscent of my hubby’s beef stroganoff. It was creamy and really enjoyable.
It was a last minute put together so if you have a suggestion, please share.
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Comments
Top voted
emilyjayne
Jun 23, 2011
This looks wonderful and easy! I'm going to try this! THanks.
HolyGuacamole
Jan 25, 2011
Cool concept! Can't wait to try!
evergreen
Jan 25, 2011
hi harmonylia:)...this is so wonderful!..i had button mushrooms (no yeast),and served it over delicata squash...my only suggestion...double the sauce recipe hehe:)!!! thanks:)
All
redbird
Aug 04, 2011
Delicious~! We had it last night! Thanks.
harmonylia
Jul 25, 2011
WOW, great suggestions, I never even though of the olives or veggie alfredo! Awesome!!
emilyjayne
Jun 28, 2011
I thought it was great. I didn't use yeast, cause I'm trying to stay off that. Skipped the green onions, cause raw onions are starting to bug me. I used onion powder. I used macadamias and put it on kelp noodles. I love the mustard add. I ate mine plain, but thought you could successfully add sun dried tomato or fresh olives, carrot shavings, bell pepper, broccoli, cauliflower, peas, basil or spinach chiffinade for a kind of veggie strawganoff. Like veggie alfredo!
Awesome dish. Thanks!
harmonylia
Jun 28, 2011
Thanks emilyjayne! Please let me know what you think might make it better!
emilyjayne
Jun 23, 2011
This looks wonderful and easy! I'm going to try this! THanks.
harmonylia
May 23, 2011
I love making it when I need something hearty and filling with that "pig out" feel. In fact, I really would like to have this soon, I'm getting that "Penelope" feeling...oink oink!
aimee
Feb 09, 2011
This sounds so good, mabye It will work for the holidays,when everybody is pigging out on bird cadavers.
harmonylia
Jan 27, 2011
Hmmm, what to sub mushrooms with???? Maybe dehydrated eggplant sliced really really thin with seasoning and rehydrated. The brewers is definitely not essential, but I would add more lemon and a bit of salt.
rawforhealth
Jan 26, 2011
oh...also don't use brewers...is it essential? thx.
rawforhealth
Jan 26, 2011
looks really good, though I don't eat mushrooms of any kind, what can i substitute with?
evergreen
Jan 26, 2011
hi , again:) ...i used a spirooli for the squash...it was my first time trying delicata...it never got soft, though ....have you used it before?..i love the taste of it!
harmonylia
Jan 26, 2011
WOW, I love the other picture BTW!!! I love to put together pretty pictures!
harmonylia
Jan 26, 2011
OOOOH delicata, evergreen that sounds good, how did you prep it?! I have one here in my squash bowl. (Yes, we have a squash bowl) JoyceH, this was the first time I tried porcini mushrooms and surprisingly I really liked them.
RawKidChef
Jan 26, 2011
This looks GOOD!
HolyGuacamole
Jan 25, 2011
Cool concept! Can't wait to try!
evergreen
Jan 25, 2011
hi harmonylia:)...this is so wonderful!..i had button mushrooms (no yeast),and served it over delicata squash...my only suggestion...double the sauce recipe hehe:)!!! thanks:)
JoyceH
Jan 25, 2011
Looks great. I'm not a mushroom fan but discovered that I really do like dried porcini mushrooms (when I was making some raw vegan crabcakes that called for dried porcini mushrooms.) I'll be printing this recipe out for sure. Thanks!
nanamensah
Jan 25, 2011
This looks great! I love the dry-mushrooms-as-"meat" concept.
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