Susan's recipe, submitted six months ago, was the first arrival in our email basket, and, as it turned out, received the first place award in our recipe contest this year. The evaluators found it exceptional, with a unique taste and undeniably creamy texture. "I'd like another sample please" was the unanimous comment heard around the table, followed by remarks such as "I could see this becoming a standard on my table." Understandably so.
There was a consensus that the preparation pleases the palette with its silky texture which lingers delightfully on the tongue. Additionally, it was noted that the dish would be bound to delight any cook due to the ease with which it all comes together.
Of course, the versatility of the dish was a persistent refrain. Some advocated serving this rich sauce over mashed potatoes or cooked veggies such as green beans, or simply stirring it into a stew or soup. Others suggested using it as the basis for a flavorful pasta sauce or casserole. Whatever the dish, we are all convinced that this is a recipe to use and to share without reservation.
Congratulations to Susan for developing this
awesome dish that incorporates cashews and miso.
During the evaluation, we served the Secret Garden Breakfast over freshly baked biscuits as well as chunks of steamed red potatoes. Amazing! We encourage you, dear readers, to challenge yourself to find other ways that you can serve this lovely dish. You won't be disappointed!
Of course, we were intrigued by the name "Secret Garden" and knew that we had to ask Susan how she developed the name. She replied:
The name of this recipe just seemed fitting because the mushroom's home is in the forest and the secret garden stories are magical and so is this recipe.
She is so right about that.
How did Susan come to develop the recipe?
I have been fascinated with cashew cream and all the things it transforms into. It seems like a perfectly delicious partnership of mushrooms and cashews. Specifically, mushrooms have always been mysterious and magical in the way they grow and where they grow, plus they are loaded with vitamins and minerals. It's a win win winner of a recipe.
And, you are so right about that, too, Susan!
Susan Mason's Secret Garden Breakfast
3/4 cup raw organic cashews, covered with water and soaked for 4 to 6 hours or overnight
1 tablespoon butter substitute
1 tablespoon olive oil
10 ounces crimini mushrooms, sliced
1/2 teaspoon sea salt
1 1/2 cups water
1 tablespoon roasted garlic
1/4 teaspoon ground pepper
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1 tablespoon lemon juice
1 1/2 tablespoons white miso paste
1 tablespoon chopped parsley
1 green onion, chopped
- Sauté mushrooms in butter substitute and oil in a large skillet for about 10 minutes, stirring often and adding salt. When beginning to brown remove from heat, they will shrink down as they cook. Set aside.
- Add the drained cashews to a blender along with 1 1/2 cups water, roasted garlic, 1/4 teaspoon ground pepper, 1/8 teaspoon cayenne pepper, 2 tablespoons olive oil and 1 tablespoon lemon juice. Blend on high until smooth. When you think it is smooth enough, blend for another minute or so until it is creamy, soft and smooth. Blend in the miso paste until well blended; add this mixture to the mushroom in the skillet along with the parsley and green onion. Heat thoroughly, stir and serve over, toasted English muffins, biscuits, potatoes or toast.