Nourishing Autumn 
Vegetarian Broth

Clinical herbalist and licensed nutritionist Lindsay Kluge’s passion for nature led her to a lifetime of healing with herbs. The US Herbal Educator at Pukka swears by this mushroom broth, which can be laced into your dishes as suggested above or sipped solo.

Ingredients

1 cup dried shiitake mushrooms
3 reishi mushroom slices
3 stalks + tops celery, coarsely chopped
1 yellow onion, coarsely chopped
2 large carrots, coarsely chopped
4 cloves fresh garlic, peeled and crushed
1 teaspoon sea salt or pink salt
1 teaspoon black pepper
2 teaspoons fresh or dried oregano
1 teaspoon turmeric powder

Instructions

1. In a large pot or Dutch oven, add all ingredients and cover well with filtered water. Cover, and bring to a gentle boil.
2. Reduce heat to a low simmer, and let simmer for 1-4 hours, stirring occasionally; the longer the simmer, the stronger the flavor.
3. Once cooked to your liking, remove from heat, and let stand for about 20 minutes.
4. Strain out all of the vegetables and mushrooms, and save the liquid broth in glass containers. Freeze or store in the refrigerator for up to 10 days. Drink as-is or serve with optional add-ins for extra flavor and health benefits: astragalus root slices (neutral), ashwagandha root (sweet), dandelion root (bitter), burdock root (bitter), and fennel seed (sweet).

Mushroom Escargot Toast with Persillade Butter

Chef Anne Thornton, founder of Plant Reset and co-host of a recent mycelium-themed dinner at Los Angeles’s NeueHouse, offers a vegan mushroom escargot. “I love to serve this with a fresh baguette or Spanish glass bread—pan de cristal—but it’s also delicious on sourdough, ciabatta, or any non-sweet bread,” Thornton says. “This dish can also be served with pasta as a main course or on mashed potatoes for the gluten-free crowd. It’s just all-around delicious!”

Ingredients

1½ pounds whole cremini mushrooms
1½ pounds oyster mushrooms, sliced into ½-inch pieces
½ cup capers, rinsed and chopped
1 teaspoon lemon zest
2 tablespoons chopped flat-leaf parsley
1/8 teaspoon sea salt
Persillade butter (see ingredients below)

Persillade butter
½ cup flat leaf Italian parsley, packed tight
¼ cup tarragon leaves, packed tightly
8 cloves garlic, minced or grated
¼ cup avocado oil or extra virgin olive oil
2 tablespoons lemon juice
¼ teaspoon sea salt
1 pinch black pepper, ground
½ cup cultured cashew butter (Thornton recommends Miyoko’s)

Instructions

1. Preheat the oven to 450°F with a rack in the middle.
2. Add the persillade butter ingredients (parsley, tarragon, garlic, avocado oil/extra virgin olive oil, lemon juice, sea salt, and black pepper) to a food processor.
3. Cover and pulse until the ingredients are pureed into a pesto-like sauce. Add vegan butter, and blend until fully incorporated.
4. Toss mushrooms with capers and persillade butter (save some for the bread).
5. Then add ⅛ teaspoon salt and several grinds of fresh pepper into a shallow 2-quart baking dish. Top with butter.
6. Roast in the oven, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below (about 15-20 minutes).
7. Serve immediately on top of crusty bread that’s been toasted with persillade butter. Garnish with parsley, tarragon, and lemon zest.

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