Some Millenium Cookbooks Recipes

[Guest guest]

EXOTIC MUSHROOM CEVICHE

MAKES EIGHT SERVINGS

 

 

 

8 ounces maitake mushrooms, cut into bite-size pieces

8 ounces oyster mushrooms

4 ounces cremini or white button mushrooms, halved

Juice of 3 limes

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt, plus additional as needed

1/2 red onion, diced

1 small cucumber, peeled, seeded and diced

2 tomatoes, seeded and diced

1 avocado, peeled, pitted and diced

1 clove garlic, minced

1 or 2 serrano or aji chilies, seeded and minced

Juice of 1 orange

1/2 teaspoon grated orange zest

2 teaspoons fresh oregano

2 tablespoons minced cilantro

Freshly ground black pepper

8 lime wedges, for garnish

Tortilla strips or chips

 

 

To make the ceviche, combine the maitake, oyster and cremini

mushrooms, two-thirds of the lime juice, the olive oil and the salt

in a mixing bowl. Toss well and cover. Marinate for 2 hours.

 

 

Meanwhile, combine the onion, cucumber, tomatoes, avocado, garlic,

chilies, orange juice, orange zest, oregano, cilantro and remaining

lime juice in a mixing bowl. Season with salt and pepper to taste.

 

 

Add the marinated mushrooms to the onion-cucumber salsa mixture and

toss to combine.

 

 

To serve, divide the ceviche among 8 martini glasses. Garnish with a

wedge of lime and tortilla chips.

 

Nutrition information per serving: 111 calories, 7.2 g fat, 11 g

carbohydrates, 3.3 g protein, 2.5 g dietary fiber, 127 mg sodium.

 

Recipe from " The Artful Vegan. "

 

 

CUMIN-BALSAMIC ROASTED MUSHROOMS

MAKES SIX SERVINGS

 

 

4 cloves garlic, minced

1 teaspoon cumin seeds, toasted and coarsely ground

1/2 teaspoon ground ancho chili powder

1/4 teaspoon freshly ground black pepper

3 tablespoons balsamic vinegar

3 tablespoons tamari (similar to soy sauce, but darker and richer)

2 tablespoons extra-virgin olive oil

16 ounces cremini or white button mushrooms

Preheat the broiler.

 

 

In a mixing bowl, whisk together all ingredients except the

mushrooms. Add the mushrooms, toss to coat and set aside to marinate

10 to 15 minutes.

 

 

Place the mushrooms, stems up, in a baking dish, and brush marinade

over them. Broil for 5 to 7 minutes, or until the mushrooms are

brown and dry. Serve warm or let cool to room temperature.

 

Nutrition information per serving: 43 calories, 2.8 g fat, 6 g

carbohydrates, 2 g protein, 1.2 g dietary fiber, 250 mg sodium.