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Instructions |
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Place the walnuts in a small mixing bowl and soak in about 2 cups of water for 20 minutes or more. After soaking, remove the stems of the mushrooms and set them aside.
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Pour the nama shoyu into a bowl and roll the mushroom caps around in it to coat them completely. Arrange the caps on a plate or casserole dish and either set them aside or place them in a dehydrator at 145 degrees for 20 minutes.
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Pour the remaining nama shoyu into the bowl of a food processor along with the remaining ingredients, except the celery. Process on high speed for 40 to 60 seconds or until a uniform pate forms; there may be some chunks. Transfer the mixture to a bowl and stir in the diced celery.
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Scoop the pate into the mushroom caps with a spoon and form rounded tops. Serve immediately or store in an airtight container for 1 to 2 days.
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Originally Submitted
8/28/2010
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