Recipe created by Aine McAteer
Raw Cannelloni with Marinated Mushrooms is the main course of a raw meal I created for some friends recently. For the first course, we had my Creamy Carrot Soup with Cherry Tomato and CornSalsa,
and for dessert, we had my Mango Coconut Dream Pie
. One of the guests at the dinner who simply loves her junk food actually said she'd forgo her favorite hamburger for my raw cannelloni—now that's a compliment! The first time I made this dish, I used pine nuts in the filling, but here, I've used blanched almonds, or you could use cashew or macadamia nuts. It's best to soak the nuts for several hours to make them easier to digest. I hope you enjoy my cannelloni as much as my guests did.
- 3 medium zucchini
- 2 Tbsp. olive oil
- sea salt
- 1 large or 2 small shallots
- Big pinch sea salt
- 6 pieces marinated sun-dried tomato
- 1/4 cup black olives, chopped
- 2 cups blanched almonds
- 1/4 cup fresh basil
- sea salt and freshly ground black pepper, to taste
- 4 ounces crimini mushrooms
- 6 shitake mushrooms
- 1 clove garlic, minced
- 1 tsp. fresh oregano or 1/2 tsp. dried oregano
- 1/4 cup olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. soy sauce
- Fresh basil leaves, to serve
Using a potato peeler or a mandoline, cut the zucchini into thin lengthwise strips. Brush the slices in olive oil and sprinkle lightly with sea salt. Set aside until ready to use.
To make filling: Finely dice the shallot and sprinkle with a big pinch of sea salt. Press the shallot with the side of your knife blade until it releases its juices—this takes the raw edge off. In a food processor, combine the shallot, sliced sun-dried tomato, olives and chopped almonds and pulse until it's like a thick paste. Add the basil, salt (to taste) and black pepper and continue to pulse for a few seconds.
To marinate mushrooms: Slice the mushrooms and toss with the remaining ingredients. Set aside for about an hour until the mushrooms have wilted.
To assemble: Overlap 2 zucchini slices on a flat work surface. Place a heaped tablespoon of the filling close to the end nearest you and roll up into a little cylinder. Place on a serving platter. When all the rolls are filled, top with the marinated mushrooms and torn basil leaves.
Published on July 30, 2010