CookEat Recipe
Mushroom and Carrot Sauce with Ginger
Finely grated raw carrot is blended with fresh button mushrooms into an orange sauce. Spring onion, fresh ginger and a generous squeeze of lemon give the uncooked mixture a sharp, aromatic finish.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 ml of the listed water for blending.
Step 2
Use fresh cultivated button mushrooms, trim the stem ends and slice thinly. Peel the raw carrot and grate finely before blending. Use peeled fresh ginger, finely grated before measuring. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop spring onion; discard coarse stems.
Step 3
Combine the prepared mushrooms, carrot, spring onion, grated ginger, red wine vinegar, lemon juice in a blender with all the olive oil. Add the 180 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 4
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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