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Mushroom Spinach Lasagna

Mushroom Spinach Lasagna


My two favorite foods—mushrooms and spinach—are complimented by the rich Cashew Cheese. This one is a good bet for satisfying your friends who eat traditional cooked foods.

8    large portobello mushrooms
2 ¾     cup water
½     cup nama shoyu
2    garlic cloves, minced
3    tablespoons fresh ginger, minced
2    tablespoons fresh jalapeño, minced
¼    cup shallot, minced
¼    cup cilantro, minced
¼     cup parsley, minced
4    cups spinach leaves
2    cups Cashew Cheese ( see CONTACT US page for recipe)

TOOLS: Oblong springform pan, sharp knife, marbles or pastry weights

•    Remove and discard mushroom stems. Slice gills and soak in water. Cut mushrooms on the diagonal into very thin slices.
•    In a bowl combine the nama shoyu, garlic, ginger, jalapeño, shallot, cilantro, and parsley.
•    Strain mushroom gills from liquid and discard all trimmings.
•    Add mushroom liquid to nama shoyu mixture.
•    Dip each mushroom slice into liquid and layer in shallow dish.  Once all mushrooms have been treated pour remaining liquid over mushrooms and cover. Refrigerate 4 hours to overnight.
•    Carefully remove each mushroom and layer half the mushrooms into springform pan.
•    Layer 2 cups of spinach leaves on top of mushroom layer. Cover top with clear plastic wrap and make sure plastic wrap has an overhang.
•    Layer remaining 2 cups spinach leaves and continue to layer remaining mushroom slices.
•    Cover the top with plastic wrap overhang and place 2 lb weight on pan.
•    Place in refrigerator for about 2 hours.
•    Remove weights and lift plastic wrap up with half the lasagna, set aside.
•    Spread 2 cups Cashew Cheese on top of spinach leaves.
•    Place other half the lasagna with spinach leaves on top of Cashew Cheese.
•    Remove sides of springform. Cut and serve.

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