Rest for the Wicked:

Mushrooms Sauteed In Lime + Almond & Green Curry Dressing Over Baby Spinach

by Nicholo Jallores

Every once in a while I chance upon a recipe that comes out way better than I imagined it would be. This is one of those rarities. Here’s how it went down: I was in the middle of a vegan superfood-themed week, and I was for the life of me craving for something meaty and creamy. Pasta Carbonara would’ve been perfect, but I have yet to find evidence that points to bacon being superfood (help me lawd I’m still trying!). So I thought of 1.) mushrooms for the meatiness, and 2.) an almond dressing in place of cream. It totally worked! Can’t say it beats Carbonara in the Comfort Food Competition, but it certainly packs a lot of flavor and attitude for something so healthful.

I need to tell you though: don’t overdo the Thai Green Curry. Put enough for the dressing to taste unapologetic of it’s curry-ness, but that certainly won’t require a whole tablespoonful. You’ll be tempted to add more green curry paste, but don’t. Start with half a teaspoon, and work your way from there. Oh and don’t skip the mar-mite. It adds a fishy note that makes the curry come alive.

FOR THE SAUTEED MUSHROOMS YOU’LL NEED:

1 tbsp. olive oil

1 clove of garlic, sliced thinly

A pack of fresh button mushrooms, halved or left whole if they’re already bite-sized (white or brown. Color is irrelevant. What matters is that you don’t use a mushroom that’s too flavorful, like shiitake. It could clash with the complexity of the almond dressing. Also, don’t use canned mushrooms. Just… no.)

Juice and zest of half a lime 1 clove of garlic, sliced thinly (or minced. I happen to like biting into small slivers of garlic)

1 1/2 tbsp. chopped coriander or flat-leaf parsley

A pinch of sugar or a dribble of agave

Salt and pepper

FOR THE ALMOND DRESSING YOU’LL NEED:

1 cup of whole almonds, lightly toasted

2 cups of water

1/2 tsp. thai green curry paste (keep this vegan by going for a curry paste that does not use fish sauce)

Juice and zest of half a lime

1/2 tsp. mar-mite

FOR THE SALAD BASE YOU’LL NEED:

Handful of baby spinach. As much as you can handle. You can also use other mild-flavored greens. Don’t use strong greens like rocket or urugula.

A scattering of chopped almonds

HOW:

1.) Start with the dressing. Put all of the ingredients in a blender and blitz till it forms a runny paste or batter. It should resemble South Indian coconut chutney, in both look and taste.

2.) Get on with the mushrooms. Saute the mushrooms in the olive oil for a minute, then add the sliced garlic. Don’t start with the garlic because you’re likely to burn them that way.

3.)The mushrooms will release a bit of liquid. Just let them saute/braise in medium heat until all of the liquid has evaporated. Then the mushrooms will start to caramelize around the edges.

4.) When the mushrooms have browned, add the juice and zest of half a lime and the pinch of sugar. Reduce until there’s barely any juice. Add the chopped coriander. Season well.

5.) Time to put it together. Lay the handful of baby spinach on the plate, and top with the sauteed mushrooms. Some of the spinach will wilt in the heat of the mushrooms – PARADISIAL! Drizzle with the almond dressing and finish off with a scattering of almonds and chopped coriander.

NOTE: You could very easily turn this into a raw vegan dish. Don’t sautee the mushrooms. Instead, slice them thinly and toss them in a dressing made of the same sauteeing ingredients. Replace the olive oil with extra virgin olive oil and up the quantity to make a respectable dressing. You may also need to add a bit more lime juice.)