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Hyrbova Baba (Mushroom Baba)




Source of Recipe


GFCFrecipe link archives


List of Ingredients




6 Tbs (90 ml) CF margarine
2 lbs (900 g) any variety or varieties of mushrooms, trimmed and sliced
2-3 cloves garlic, finely chopped
1/4 cup (60 ml) sherry or apple juice
1 tsp (5 ml) Braqq's Liquid Aminos
1 tsp (5 ml) GF Worcestershire sauce (or Pickapenna Sauce)
1/2 cup (125 ml) coconut cream
The juice of 1 lemon
Salt and freshly ground pepper to taste
3 egg yolks, beaten
Lettuce leaves for garnish
Thinly sliced toasted bread or crackers


Recipe



Heat the margarine in a large skillet over moderate heat and add the mushrooms, garlic, sherry, Braqq's, and Worcestershire sauce. Cook, stirring frequently, until the mushrooms are wilted, about 5 minutes.

Add the coconut cream and cook 5 minutes. Season with salt, pepper, and lemon juice. Place about 3/4 of the mixture in an electric food processor and process until finely chopped but not smooth or soupy. Combine with the remaining mushrooms and stir in the egg yolks. Reheat gently, stirring frequently.

Pack the mixture into a glass or stainless steel bowl, smoothing the surface, cover with plastic wrap, and refrigerate overnight. Unmold onto a bed of lettuce leaves and serve with toast points or crackers.

Serves 4 to 6.