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Beet Noodles, Truffle Cream & Oyster Mushrooms
Noodles//
1 large beet, spiralized
Olive Oil
Sea Salt
Truffle Cream//
1 cup cashews
1/2 cup water
1/4 cup hi-note, Cheezio-Pepe (or 2 tbsp Nutritional Yeast, 1/2 tbsp garlic powder)
2 tsp truffle oil (Truff brand is good, and not crazy $)
1 tsp sea salt
Blend all ingredients until smooth.
Mushrooms//
1 lb oyster mushrooms, cleaned and torn
1-2 tbsp olive oil for sauteing
1 tsp sea salt
Juice of 1 lemon
Tear mushrooms to "shred" so you have nice long meat-like pieces. Saute in olive oil with sea salt for about 8 minutes making sure the mushrooms get nice and soft. Finish by adding lemon juice. This will help them brown, and round out the flavor.
To Serve//
You can toss the beet noodles with the truffle cream, and mushrooms to make a big delicious messy dish. But I prefer to toss the beet noodles in olive oil and sea salt, plate the sauce generously in the dish first- then top with noodles and mushrooms.
Garnish with your favorite herbs. We used basil!
recipe by Meredith Baird
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