What to do with eight cups of marked-down mushrooms that were actually in great shape? (What was that store thinking?)
First I made mushroom soup. Of course. Then I decided to see what would happen if I tried a mushroom bean bake.
I acknowledge that this savoury dish isn’t the prettiest of my experiments to date, but I do love its subtle mixture of flavours. In fact, it turned out to be a perfect complement for Peanut Butter Tomato Soup, which I recently served at a dinner party. Usually I have a gluten-free sweet cornbread, but this bake fit the bill instead. (And imagine the fun I had asking my guests what they thought was the bake’s main ingredient!)
I had one of those lightbulb moments over the holidays.
What would happen, I asked myself, if I altered my faux cheesecake recipe, made with white beans, into a savoury instead of a sweet? As a savoury, it would be perfect for most people with food sensitivities except those who can’t handle eggs. It has no flour (gluten-free), no milk (dairy-free), and no sugar (good for dieters).
The question now was: What could I add to give it nutrition and flavour? For my second experiment, my choices were cauliflower, cheese, fresh dill, and olives. The result? A delicious and completely new eating experience!