Feast your eyes and fill your bellies with this beautiful and delicious mushroom fry bread recipe!
You know how some vegan dishes leave you feeling unsatisfied? That won’t happen with with this dish.
900g AP Flour
300g Corn Flour
2T Gourmet Powder
6 cups Water
Bring water, salt and gourmet powder to boil. Stir in flour with wooden spoon, until fully hydrated.Transfer to electric mixer with paddle attachment. Mix until cool.Cover with plastic.
Portion into 80g balls, roll out into large ovals
1 qt cleaned maitake mushrooms
Smoke mushrooms for 10 minutes. Clean stems and sear mushrooms with a little canola oil until crispy. Season with salt. Cool on a sheet tray on c-fold towels
4 Fresno chilies, julienne
¼ cup garlic cloves, minced
1 ½ cups white onion, small dice
¼ cup Canola oil
1 ½ cups white sugar
3 ½ cups distilled vinegar
3 ½ T salt
8 Cups Parsnip, sliced on mandolin
Sweat onions, garlic and chilies in canola oil until translucent. Add sugar and cook until fully melted, but NOT CARAMELIZED.
Deglaze with distilled vinegar, season with salt and reduce by 25%
Pour hot pickling liquid immediately over sliced parsnips. Check seasoning, cover and reserve.
Celery Root Puree
8 cups large dice celery root
Cover with salted water in a sauce pot
3.5 cups Canola oil
4 oz Lemon juice
1/2T Xanathan gum
Bring celery root to a simmer in salted water. Cook until tender.
Once tender strain and reserve 1 cup of cooking liquid.
In the Blender, puree cooked celery root, 1 cup cooking liquid, xanathan gum, salt and lemon juice.
Once mixture is pureed VERY WELL, slowly start streaming in olive oil to emsulify.
Check seasoning and place in pint containers.
Fry dough until golden. Drain. While dough is frying crisp maitake mushrooms on the plancha. Mix mushroom with parsnips, parsley and some of the pickling liquid.
Cover with generous amount of celery root puree. Top with mushrooms and parsnips. Garnish with sliced radish.