Mushroom Pave' from RAW pg 138

[Sharon in Colorado]

Has anyone ever tried the Portobello Mushroom Pave' with White Asparagus Vinaigrette from RAW by Charlie Trotter and Roxanne Klein, pg. 138?

I'm dying to try this. It looks so wonderful. There is another pave', a dessert one made with apples and quince with a pecan maple ice cream.

I have never hear of pave' before this. It looks like a very interesting technique.

If anyone has tried this, tips welcome. I may try a sample recipe as I have a lone portobello in the fridge.

[ladybug]

I love portabello mushrooms and bought 3 tonight would be great to try something new tomorrow.

[Sharon in Colorado]

If you have a Jamba juice nearby, you might want to see if they carry this book, ladybug. They have it at my local juice bar.

All these recipes look so wonderful. I checked out this book from the library and have now put it on my wanted list. Every recipe is pictured in the book, and there are presentation techniques, even wine pairing available.

The mushroom is sliced ever so thinly, marinated and then stacked and weighted for several hours. The whole recipe and process is quite complex (takes up a whole page with several hundred words) but I believe that this is going to be great for me, since I get that winter itch to prepare food in the kitchen, only I don't want to 'cook' anymore, but this actually looks FUN!

I just found it here with a google search:

http://www.boston.com/dining/recipes/p/portobello_mushroom_pave.html

Here's one including other recipes and a picture of something else:

http://www.cbsnews.com/stories/2003/12/01/earlyshow/living/recipes/main586246.shtml

[ReneeSC]

Sharon.. is a pave' like a pate' ?.. or is it like a parve' ?

[Sharon in Colorado]

Hi Renee - I've never heard of this before and couldn't find an explanation anywhere - I wonder if there's a cook's encyclopedia that explains it.

What it looks like is very thinly sliced mushrooms stacked together very tightly. It's almost like the tightest lasagna you can make, but there's nothing in between the layers except the marinade. Then it was cut into a neat square and preseted on a plate with the asparagus vinegiatte drizzled all around.

Everything is so very well presented in this book.

Well, the closest thing I got was this from Epicurious but it hardly explained the raw version:

http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=3865

[ReneeSC]

Thanks Sharon!

I've perused through Charlie Trotter's book at least twice. It's SO beautifully photographed, and TOTALLY Chic, I agree. It was so intensely chic that it sort of scared me away - though I can see that some of the recipes would be quite easy to adapt to home.

The stacked mushrooms with the vinaigrette sort of reminds me of this thing called Tapas - where these little cute hor-d'hourves are stacked and set. Sort of mini food building - but I know it's not exactly what Charlie means.

Speaking of which.. I like mushrooms like the next person, I've dehydrated a few batches, but I'm wondering if marinating them would give the same or close to the same effect as having them sauted - and then dehydrate. Have you tried that? I like some mushrooms smooshy. :)

[ladybug]

Dear Sharon; I will save this recipe and link for later when I am raw longer and want to try to expand more. I have been tryping recipes and like some not some in Alissa's book. I got a recipe book from the library last night, "Raw the Uncook Book" by Juliano the pictures looked great; but, too many ingredients, had to turn to sometime 2 different sections to follow recipe. I need simple and not a lot of fuss. With it just being me. I like the "Instant Raw Sensation" by Frederic Patenaude book. It was recommended on this site and is simple. I tried the Instant Spinach Soup Yumm. By the way no juice bar near me the only thing close is a natural food store that will do a simple juice.

[Dandelion Girl]

Renee, You would probably like the Portobello Mushrooms Marinated in Ginger Vinagrette in Alissa's book. I tried them both dehydrated and not dehydrated. They are a lot like sauteed mushrooms.

[Angelina]

OMG..That Trotter/Klein book is amazing for some "uncook to impress dishes"!!! I checked it out the library and made copies of a few of the recipes.. I personally can't wait to make the gelatos or the lasagna.. I also like Juliano's but definitely agree that while some of the recipes aren't that difficult, there are soo many ingredients!!

For a much simpler recipe book, The Raw food primer by Suzanne Alex Ferrara is good, very simple recipes and she lists all the needed appliances too. Great for beginners. Also, The Raw food detox diet has some good recipes, but keep in mind that its not 100% raw due to the nature of the program. But none of the recipes require a dehydrator or fancy equipment.

[exurb]

sharon, I have made an apple pave, it was awesome. Not the one from that book yet. Mine was based on apples, dipped in watered down lemon juice with a little date puree with essence of the very outer orange rind (you could use raw honey instead of date puree if desired). I dehydrated it at 105 probably close to 20 hours, I had a weight on it to squish it down. It took lots of apples to get it nice by the end of it, as they need to pack down really tightly. It tasted amazing, looked gorgeous, was a real nice desert like a slice of cake, I served it with a dollop of fake yogurt/sweetened sour cream. I made mine round because it was easier to put a second pan on top of the first pan with weights in it, plus I made a fancy pattern on the top with the apple slices. The recipe was based on an old French recipe I had where they make this at 150F, I just made it at 105. Mine was also much taller than the one in Raw.

The one in Raw is just marinated and refrigerated under weights. If I ever see quince in the store I'll try it for sure, it looks like an awesome recipe.

BTW, if you have that book, try their sushi, it's really good. So is black mission fig tart with walnut cream, it's got a nice lavender flavor in the figs.

[Sharon in Colorado]

Here's another:

http://starchefs.com/chefs/RKlein/html/tomato_pave_r_klein.shtml

The girl really likes her pave.

[ReneeSC]

Hey, thanks for reminding me of the portas!

Juliano says that he intentionally waits for his to turn black ( all black ) before he uses them because the flavors are so much more intense. I would think they'd be really easy to marinate, too.

[Sharon in Colorado]

Blech! Sounds like a slimy situation!

I tried it with my one portabello. Didn't make enough so I sliced up some button mushrooms. Attempted to stack them in a little square container but they didn't look anything like the photo. Tasted good though. Had some for lunch with baby mixed greens and balsamic viniagrette.

[ReneeSC]

I accidently let mine turn black - mine weren't slimey.. but it sure took a lot for me to still slice them for a tomato/basil/onion/porta salad. They _were_ good, though!

Stacking shrooms... The new raw foodist hobby!