Adapted from this recipe at Raw Epicureangarden update, the lemongrass in our herb garden is going crazy right now. It is huge, lush, and beautiful. I was so excited to have an abundance of lemongrass- which, by the way, is about $5 for 3 stalks at Whole Foods when they happen to have it.
Then I realized... I don't actually know what to do with lemongrass. I've eaten it. I like it. But I've never actually cooked with it.
So, I Googled for lemongrass recipes. The first few pages showed lots of fish recipes. Hmm, interesting, but not what I was looking for. So I Googled again- this time for vegetarian lemongrass recipes. That resulted in many Asian recipes, mostly for soups. Sounds delicious, but it's waaayyyy too hot outside for cooked soup. So I Googled raw vegan lemongrass recipe. Bingo! Raw Epicurean had this recipe using Lemongrass Pesto.
I was nervous about the portabella. I have not specifically been tested for mushroom in my food allergies, but my physician warned me not to eat fungi. I haven't touched a mushroom since 2007.
I have to tell you, those marinated and dehydrated portabellas were amazing. They tasted cooked. They were fabulous. If you can eat mushrooms, I would highly recommend the marinating and dehydrating technique- using whatever herbs suit your tastes. These mushrooms could top a salad, or a raw spaghetti dish, or a raw vegan pizza, or be tossed in a raw "pasta" salad. They do not become "dried" as you might imagine when you think "dehydrated"- they are just warm and juicy and infused with whatever you marinated them with. Delicious!
Marinated Portabella Mushrooms with Lemongrass Pesto and Cashew Polenta
I was going to post the recipe here, but I didn't change very much, so I will refer you to the original post on Raw Epicurean for the recipe. Below are the changes I made:
Marinated mushrooms: I omitted the white truffle oil*
Lemongrass pesto: I omitted the parsley, and substituted 1/4 cup pine nuts for the sunflower seeds
Assembly: I omitted the tomato
That's it! The rest followed the recipe. It was absolutely delicious.
*Allergy tip: white truffle oil is actually a blend of oils, most commonly olive, sunflower and truffle. If you choose to include it, make sure you find one that is safe for your needs.