Wild Mushroom Stuffing (Great for Thanksgiving!)
Serves 4
I adapted this recipe from Matt Amsden’s Cookbook “Rawvolution – Gourmet Living Cuisine”. I thought I wouldn’t be able to match cooked stuffing, which is my holiday favorite. I’ll never need that old stuff again with this recipe!
Ingredients
- 1 cup raw walnuts, finely ground
- 1 cup raw sunflower seeds, finely ground
- 1 cup raw pumpkin seeds, finely ground
- ½ cup yellow onion, chopped
- ½ cup celery, chopped
- 1 cup crimini mushrooms, diced and briefly marinated in Soy or Name Shoyu
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- 1½ teaspoons kelp, crumbled or chopped if needed
- 1½ teaspoons thyme
- 1 cup dried exotic mushrooms (variety or shitake), reconstituted in warm water and patted dry
Preparation
Mix all the ingredients and enjoy!
Comments
supercharged writes: (November 11, 2007)
That looks absolutely amazing! I’m so happy not to have to give up stuffing for Thanksgiving.
zhanna8 writes: (November 11, 2007)
i am surly would like to try this one, i have a matt’s book ~THANKS!
Dia writes: (November 12, 2007)
Just made this recipe and it turned out really good. I added a bunch of sage and a bit of fresh rosemary to mine. Thank you so much for posting the recipe!
queenfluff writes: (November 12, 2007)
Great idea! If I have to make any raw stuff for Thanksgiving, this will great!
stylistchick writes: (November 15, 2007)
i tried it out this weekend! i did crimini, shiitake and chantrelle. it was delish! i paired it with applesauce, it was oh so good. i’m definately making this for thanksgiving and with more onions next time. YUM!
worleyhimself2 writes: (November 15, 2007)
i just made it. its good but is missing something
subbacultcha writes: (December 08, 2007)
I just made this – I forgot the celery though! I also added rosemary and fresh sage, and some almond butter which made it hold together better, then formed it into stuffing balls. It was really good but I think I might marinate the mushrooms in less nama shoyu than I did this time.
Log in to discuss this recipe. No account yet? Sign up here.