• Posted by Eric Tucker on May 26th, 2008, 3:17 PM

    Photo by Jenn Accettola

    High-fat cashew cream carries the flavor of the mushrooms throughout the dish, making for one rich gratin. For a quick mushroom stock, take some packaged veg stock and simmer it with two tablespoons of dried porcini.


    1 yellow onion, thinly sliced

    2 tablespoons olive oil

    2 cloves garlic, minced

    1 pound cleaned chanterelles, thinly sliced

    ¼ teaspoon ground caraway seed

    1 teaspoon fresh thyme leaves

    2 teaspoons paprika

    ½ cup red wine

    1 tablespoon tomato paste

    2 cups vegetable or mushroom stock

    3 cups cubed Yellow Finn Potatoes, blanched until al dente

    1 tablespoon nutritional yeast

    1 cup cashew cream

    Juice of ½ a lemon

    Salt and black pepper to taste

    2 cups good quality bread crumbs

    Minced fresh dill

    Lemon zest

    In a large skillet, sauté the onion in the oil over medium heat, stirring often, until caramelized. Add the garlic and mushrooms and continue to sauté, stirring often, until the mushrooms are dry. Add the caraway, thyme, and paprika, sauté 30 seconds, then deglaze the pan with the red wine. Add the tomato paste, vegetable stock, and yeast, followed by the potatoes. Simmer for 5 minutes then add the cashew cream. Simmer until thick. Adjust the seasoning to taste and pour the mixture into a gratin dish. Top with the bread crumbs. Bake in a 350F oven for 15 minutes or until the crumbs are browned. Remove from the oven and sprinkle with minced dill and lemon zest.

    To make the cashew cream: Soak 1 cup of raw cashews in warm water for 30 minutes and then drain. Put the cashews in a blender with enough water to just cover them. Blend on high. When the mixture starts to seize, slowly add more water to get the mix moving. Keep adding water until the consistency is close to heavy cream. The unused portion will keep in the refrigerator for 2-4 days.

    Eric Tucker is the founding and current chef and co-owner of Millennium, one of the nation’s premier fine dining vegan restaurants. Eric is the principal author of The Millennium Cookbook and The Artful Vegan. A graduate of The Natural Gourmet Cookery School in New York, his culinary passion has been to elevate vegetable-based cuisine to the sublime. He is a resident of Oakland, where he is opening an organic wine bar soon.

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