Categories: raw
Ingredients
- ■2 C Mushrooms (I use a mix of different varieties)
- ■1/3 C Olive Oil
- ■1/3 C Balsamic Vinegar
- ■1 T Raw Honey or Agave (optional)
- ■1 C Soaked almonds
- ■1 C Hazelnuts
- ■1/2 C Brown Flax Seeds
- ■pinch Celtic Sea Salt
- ■Pepper (to taste)
- ■2 C Soaked Cashews
- ■1/2 Lemon (juice from)
- ■1 Clove Garlic (roughly chopped)
- ■3 T Shallots (roughly chopped)
- ■pinch Celtic Sea Salt
- ■1 C Marinated Mushrooms (Drained) (save the second cup for topping)
- ■1/2 C Spinach (wilted by rubbing between hands. Save a little for topping)
Directions
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Advanced Preparation: You will need to soak the almonds, cashews and marinate the mushrooms the night before. The crust will need to be dehydrated for 1-2 hours.
- MUSHROOMS:
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Whisk together olive oil, balsamic vinegar and honey or agave. Place mushrooms in a bowl, pour marinade over mushrooms. Cover and let sit over night in the refrigerator. You can stir occasionally to make sure you get good distribution.
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CRUST:
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ain almonds. Place in food processor with hazelnuts, flax seed, salt and pepper. Process until a coarse meal texture is achieved. Place enough in ring to make a layer about 1/3″ thick. You want to pack it in. If you are using a pie plate, make a crust about 1/3″ thick. Place in dehydrator for 1-2 hours at 115. Cool.
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FILING:
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You will be making the filling in two steps. Begin by placing the cashews, lemon juice, garlic, shallots, and salt in the food processor. Process until smooth. Remove from food processor, mix in 1 cup of the mushrooms. Half the mixture and place in two separate bowls. To the second bowl, add the spinach that you have wilted by rubbing the leaves with your fingers. You are now ready to assemble the tart.
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Get your crust. Your first layer will be the mushroom filling w/o spinach. Make this layer about 1″ thick. Pat it in. Second layer will be the mixture with the spinach. Refrigerate for at least 1 hour. Un-mold if you are using the rings. Top with additional mushrooms and spinach.