Beside the Dill sauce this must be one of my favourite sauces. Best when consumed warm, but works even as cold sauce on for example salads or zucchini noodles. When becoming raw, I wanted to recreate my favourite meals and this sauce is really a must for me, when I crave mouthful of rich, creamy, warmy food, that tastes like the food I used to love. Try it with the wild rice and asparagus. And once again I am taken aback by how good the RAW alternative is. I mean really - why would you cook a traditional porcini sauce when you can have this RAW version of it. Living food at it's best.
Ingredients for 2 servings
- 3 tbsp porcini powder
- 1 cup young coconut flesh
- 2 cups water
- 1tbsp agave or maple syrup
- 2-3 tbsp tamari sauce
- pinch of salt
- 1tbsp dark vegan fond
Blend all the ingredients together in a high speed blender. If you want you can use 1 can of coconut milk (full fat) instead, only it will not be fully RAW then. This sauce really wants to be warmed up for 2-3 hours for all the flavours to get together nicely. I use my slow cooker set on 45 degrees C (115F), you can also use oven or a dehydrator. Ad more of the flavorings if you wish. You can use any vegetable stock if you don't have the dark fond
Boletus edulis, known as the Cep, Porcini or Penny-bun Bolete, is a most sought-after edible bolete. It is frequently found at the edges of clearings in broad-leaved and coniferous forests. Make sure you dehydrate them and store for the wonderful winter meals.
