Bob's Red Mill Organic Cornmeal, Medium Grind
Bob's Red Mill Hulled Millet
Hulled Millet
Hulled Millet is often referred to as birdseed, however, it is very nutritious for humans as well as birds. Like rice, millet is a staple food of the Far East. It is easily digested because it is alkaline whereas most other grains are acidic.
Use millet to make a delicious cereal, prepare and serve just like you would steamed rice, or add a half cup to your favorite yeast bread recipe for a delicious crunchy texture.
MycoLogical Wild Gourmet Mushrooms
I L-O-V-E Mycological Wild Mushrooms! My favorites are the chanterelle and lobster mushrooms. The flavor is exquisite and makes an ordinary recipe into something extraordinary!
Mycological Wild Gourmet Mushrooms come from the pristine mountain forest of Western North America, where they fruit in great abundance. They are found in natural areas, growing in association with living trees. Your purchase of these substainably harvested wild mushrooms supports local economies creating vital incentives to keep healthy forest ecosystems intact.
Dried Mushrooms Packages
Most health food stores carry Mycological Dried Mushrooms in cellophane bags on a hanger rack near the produce section of the store. If you can't find them, ask. If they don't have them, request that they bring them in as a store item.
The Flavor is in the Broth!
Water, vegetable stock, soymilk, or wine can be used to reconstitute the MycoLogical Dried Mushrooms.
Package varieties include:
Black Trumpet
Cauliflower
Chanterelle
Lobster
Matsutake
Mixed
Morel
Porcini
www.mycological.com
P.O. Box 24940
Eugene, OR 97402
888.465.3247
Vegan Dinners
Pepita Wild Mushroom Croquettes
with White Bean Chipotle Sauce
The Marvelous Millet Mushroom Croquettes were so good that I decided to experiment with another version. I had some packages of Mycological Wild Gourmet Mushrooms, organic canned white beans, a purple onion and Imagine's No-Chicken Broth and thought the combination sounded interesting. I remembered that I had some pepita seeds in the refrigerator and used them for an interesting crunchy twist. The end result was amazing and thought you would enjoy creating this recipe.
Yield: 7 croquettes
Ingredients for Croquettes
1/3 cup Bob's Red Mill Coarse Cornmeal
1 cup Bob's Red Mill Millet, rinsed
2 1/2 cups Imagine's No Chicken Broth
2 cups water (use wild mushroom soaking liquid plus water to equal 2 cups)
2 packages MycoLogical Wild Gourmet Mushrooms, Northwest Mix
1 tablespoon garlic, minced
1/2 cup red onion, minced
1/2 teaspoon Hawaiian sea salt
1/2 teaspoon crushed black pepper
1/4 teaspoon crushed red pepper
4 tablespoons extra virgin olive oil
Tools
rice cooker
glass custard cup for form
large mixing bowl
cast iron skillet
measuring cups
measuring spoons
cookie sheet
parchment paper
large fine sieve
Preparation
Make sure the oven is set to 350 degrees F.
Dyhydrated MycoLogical Wild Gourmet Mushrooms: Northwest Mix
(Includes: Porcini, Lobster, Morels, Black Trumpets)
Hydrate the Wild Mushrooms
Open the Mycological Wild Gourmet Mushrooms, Northwest Mix and pour into a 2 cup Pyrex measuring cup.
Boil two cups of water and pour over the dried mushrooms.
Soak for about 5 minutes with a small bowl sitting on top of the liquid to keep the mushrooms under the water.
After 5 minutes, drain the liquid off the mushrooms and reserve.
Cut the wild mushrooms into a small dice and set aside.
Red Onion
Peel and mince one small red onion.
Sauté onion in 1 tablespoon of olive over medium heat until caramelized... a nice golden brown.
Add the garlic and cook for 1 minute then remove pan from heat.
Millet & Corn Meal
Measure out the hulled millet grain into a fine sieve and rinse under the faucet twice.
Empty the rinsed millet into a rice cooker.
Add the organic medium grind corn meal, wild mushrooms, water (mushroom soaking liquid plus water), soup stock, cooked red onion and garlic, crushed red pepper, black pepper and Hawaiian sea salt.
Stir the contents to distribute the contents then close the lid and cook until the water is totally absorbed and the millet/cornmeal mixture is light and fluffy.
Pepita Seeds
In the cast iron skillet over medium heat, add the pepita seeds and stir them until they begin popping and take on a golden toasted color along the edges... about 2 minutes.
Do not leave these unattended or they will burn.
Once the pepita seeds are toasted, pour them into the large mixing bowl.
Create Croquettes
In the large bowl, add the cooked millet and cornmeal mixture to the pepita seeds and fold together.
Spray a glass custard cup with a non-stick oil spray and then press enough of the croquette mixture into the cup to form the shape of the cup.
Invert the cup onto a parchment paper lined cookie sheet.
Repeat this process until all 10 croquettes are created.
Using a pastry brush, use the 3 tablespoons of olive oil and brush the outside of each croquette.
Bake the croquettes at 350 degrees F for 30 minutes or till golden brown.
Side Dishes
While the croquettes are baking, cook some fresh vegetables or create a salad to accompany this entree.
White Bean Chipotle Croquette Sauce
Croquettes are on the dry side, so I recommend creating a sauce to go with them. Mexican Chipotle Croquette Sauce is spicy and the fastest sauce ever!
Ingredients for Sauce
2 cans organic white beans
1 chipotle pepper, canned
1 cup water plus liquid from mushrooms
4 garlic cloves, minced
2 tablespoons fresh lime or lemon juice
1/2 teaspoon sea salt
1/2 teaspoon crushed black pepper
Tools
Bamix or Cuisinart Food Processor
beaker
sauce pan
measuring spoons
measuring cups
large bowl
garlic press
can opener
Preparation
Beans
Open the can of organic black beans, drain off the liquid and rinse with water several times.
Add beans to the large Bamix beaker with all the other ingredients and use the Bamix Immersion Blender to purify the contents... you could also use a Cuisinart Food Processor fitted with the knife blade or the Total Blender by Blendtec.
Pour into a small saucepan and heat thoroughly.
You can add more water if the sauce is too thick.
Presentation
I like to plate the Pepita Wild Mushroom Croquette with the sauce on the plate, the croquette on top of the sauce and the veggies on the side. In this version, I had some pre-steamed fresh organic broccoli in the refrigerator that I reheated in a heavy bottomed HOT cast iron pan for two minutes sprayed with an olive oil spray and a dash of sea salt and pepper.
Croquettes freeze well, so try freezing the leftovers... simply thaw and bake again when hungry.
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