Tarragon Mushroom Tart (source here) Crust: 1 C Almonds 1 C Pine Nuts 1/4 C Hemp Seeds Cover pine nuts and almonds with water and set aside to soak for 2-3 hours. Drain, place in food processor. Process until fine. Add hemp seeds, salt and pepper. Process to combine. Place in tart pan and dehydrate 3-4 hours or until dry. You can start the dehydration process at 140, turning down to 115 after 30 minutes. Marinated Mushrooms: 2 C Mushrooms, sliced 1/4 C Olive Oil 1/4 C Nama Shoyu 1 T Agave Combine olive oil, nama shoyu and agave. Pour over mushrooms. Marinate overnight in the refrigerator. Drain before using. Filling: 2 C Cashews, soaked until soft 1/4 C Dry White Wine 1 T Olive Oil 1 T Water 3 T Shallot, diced 1 T Tarragon pinch of white pepper pinch salt 2 C Marinated Mushrooms 1/4 C Scallions Place cashews, wine, shallot, water, olive oil and pepper in food processor and process until smooth. Stir in mushrooms, tarragon, and scallions. Spread into tart shell and refrigerate until set. Chef’s Notes: You should start this the night before. Marinate the mushrooms, and start soaking the nuts. The crust can be made first thing in the morning, the rest of the tart, about two hours or more before serving. You can substitute 1 T lemon juice plus 3 T water for the wine. I used a 4 x 14″ Tart pan. Makes 6 servings.

Tarragon Mushroom Tart

(source here)

Crust:

  • 1 C Almonds
  • 1 C Pine Nuts
  • 1/4 C Hemp Seeds

Cover pine nuts and almonds with water and set aside to soak for 2-3 hours. Drain, place in food processor. Process until fine. Add hemp seeds, salt and pepper. Process to combine. Place in tart pan and dehydrate 3-4 hours or until dry. You can start the dehydration process at 140, turning down to 115 after 30 minutes.

Marinated Mushrooms:

  • 2 C Mushrooms, sliced
  • 1/4 C Olive Oil
  • 1/4 C Nama Shoyu
  • 1 T Agave

Combine olive oil, nama shoyu and agave. Pour over mushrooms. Marinate overnight in the refrigerator. Drain before using.

Filling:

  • 2 C Cashews, soaked until soft
  • 1/4 C Dry White Wine
  • 1 T Olive Oil
  • 1 T Water
  • 3 T Shallot, diced
  • 1 T Tarragon
  • pinch of white pepper
  • pinch salt
  • 2 C Marinated Mushrooms
  • 1/4 C Scallions

Place cashews, wine, shallot, water, olive oil and pepper in food processor and process until smooth. Stir in mushrooms, tarragon, and scallions. Spread into tart shell and refrigerate until set.

Chef’s Notes: You should start this the night before. Marinate the mushrooms, and start soaking the nuts. The crust can be made first thing in the morning, the rest of the tart, about two hours or more before serving. You can substitute 1 T lemon juice plus 3 T water for the wine. I used a 4 x 14″ Tart pan. Makes 6 servings.

Tarragon Mushroom Tart (source here) Crust: 1 C Almonds 1 C Pine Nuts 1/4 C Hemp Seeds Cover pine nuts and almonds with water and set aside to soak for 2-3 hours. Drain, place in food processor. Process until fine. Add hemp seeds, salt and pepper. Process to combine. Place in tart pan and dehydrate 3-4 hours or until dry. You can start the dehydration process at 140, turning down to 115 after 30 minutes. Marinated Mushrooms: 2 C Mushrooms, sliced 1/4 C Olive Oil 1/4 C Nama Shoyu 1 T Agave Combine olive oil, nama shoyu and agave. Pour over mushrooms. Marinate overnight in the refrigerator. Drain before using. Filling: 2 C Cashews, soaked until soft 1/4 C Dry White Wine 1 T Olive Oil 1 T Water 3 T Shallot, diced 1 T Tarragon pinch of white pepper pinch salt 2 C Marinated Mushrooms 1/4 C Scallions Place cashews, wine, shallot, water, olive oil and pepper in food processor and process until smooth. Stir in mushrooms, tarragon, and scallions. Spread into tart shell and refrigerate until set. Chef’s Notes: You should start this the night before. Marinate the mushrooms, and start soaking the nuts. The crust can be made first thing in the morning, the rest of the tart, about two hours or more before serving. You can substitute 1 T lemon juice plus 3 T water for the wine. I used a 4 x 14″ Tart pan. Makes 6 servings.

Tarragon Mushroom Tart

(source here)

Crust:

  • 1 C Almonds
  • 1 C Pine Nuts
  • 1/4 C Hemp Seeds

Cover pine nuts and almonds with water and set aside to soak for 2-3 hours. Drain, place in food processor. Process until fine. Add hemp seeds, salt and pepper. Process to combine. Place in tart pan and dehydrate 3-4 hours or until dry. You can start the dehydration process at 140, turning down to 115 after 30 minutes.

Marinated Mushrooms:

  • 2 C Mushrooms, sliced
  • 1/4 C Olive Oil
  • 1/4 C Nama Shoyu
  • 1 T Agave

Combine olive oil, nama shoyu and agave. Pour over mushrooms. Marinate overnight in the refrigerator. Drain before using.

Filling:

  • 2 C Cashews, soaked until soft
  • 1/4 C Dry White Wine
  • 1 T Olive Oil
  • 1 T Water
  • 3 T Shallot, diced
  • 1 T Tarragon
  • pinch of white pepper
  • pinch salt
  • 2 C Marinated Mushrooms
  • 1/4 C Scallions

Place cashews, wine, shallot, water, olive oil and pepper in food processor and process until smooth. Stir in mushrooms, tarragon, and scallions. Spread into tart shell and refrigerate until set.

Chef’s Notes: You should start this the night before. Marinate the mushrooms, and start soaking the nuts. The crust can be made first thing in the morning, the rest of the tart, about two hours or more before serving. You can substitute 1 T lemon juice plus 3 T water for the wine. I used a 4 x 14″ Tart pan. Makes 6 servings.

Posted 10 months ago & Filed under raw food, raw vegan, raw recipe, vegan, raw, yum, recipe, living food, living raw food, fruit, vegetable, health, nutrition, healthy, nuts, mushroom, tarragon, tarragon mushroom tart, mushroom tart, tart, Main Dish, 15 notes View high resolution

Notes:

  1. fourfingerfood reblogged this from rawfoodforreal
  2. wondrlust reblogged this from rawfoodforreal
  3. eatplease reblogged this from rawfoodforreal
  4. vegetablesandoxygen reblogged this from woodlandfemme and added:
    I think instead of the cashew filling I would try greens and a different shroom marinade.
  5. woodlandfemme reblogged this from rawfoodforreal
  6. rawfoodforreal posted this

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Raw vegan recipes to inspire my current addiction!