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Walnut Pesto
6 cups basil leaves
4 cloves garlic
2 cups walnuts
½ cup pine nuts
2 tablespoons olive oil
2 tablespoons unpasteurized white miso
1 teaspoon sea salt
Mushrooms
24 medium crimini mushrooms, stems removed
8 tablespoons olive oil
6 tablespoons nama shoyu
4 tablespoons apple cider vinegar
2 cloves garlic, finely minced
pinch sea salt
Pesto: in a food processor, finely chop basil and garlic. Add walnuts, pine nuts, olive oil, miso, and sea salt and chop until well mixed but not completely smooth.
Mushrooms: Mix the mushrooms with olive oil, nama shoyu, apple cider vinegar, garlic and sea salt. Allow to marinate for at least 30 minutes, occasionally turning over the mushrooms to keep well coated. Gently squeeze the mushrooms from excess marinade. (The marinade can be saved to use again for other recipes.)
Stuff each mushroom with the walnut pesto and dehydrate at 105 degrees for 1 hour to warm and marry flavors before serving. The mushrooms can be made a day ahead of time for entertaining and warmed before serving. From Living Cuisine, by Renee Loux Underkoffler
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