Vegan Nori Rolls with Wild (Boletus badius) Mushrooms – Recipe
As I have been studying some material on the vegan and raw diet I was looking for the recipes of wild edible mushrooms use in those diets. Surprisingly, I could not find much information. Most of the raw vegan mushroom recipes were referring to the cultivated mushrooms bought from stores and many recipes were offering partial dehydration (which I consider as cooking) of the mushrooms before further dish preparation. Therefore, I’ve come to conclusion that since raw foodists are using heating and other cooking techniques for mushrooms it’s probably not so tasty to eat raw wild edible mushrooms without cooking (the only exception can be Lactarius delicious, aka Saffron Milky Cap).
As the season for Lactarius delicious has not come yet I had to use what I’ve got – the pack of frozen Boletus badius and Boletus edilus mushrooms.
Going through the vegan diet recipes I’ve seen some vegan “sushi” recipes, so I have decided to experiment and unify my desire for raw food as well as for cooked mushrooms.
Here you are – Vegan Nori Rolls with Wild Mushrooms which correspond to the principles of the Separate Nourishment (no combination of carbohydrates (rice) and proteins (mushrooms)). Therefore, it’s one of my Easy-Digest recipes. As I do not use rice in this recipe I think it’s inappropriate to call this dish “sushi”. So, I use “nori rolls” instead.
For 2 servings you will need:
ca. 250 gr of frozen of fresh wild mushrooms (shortly boiled with pinch of salt)
1 medium cucumber
1 small pepper (or paprika)
1 small marrow (optional)
few celery leaves (optional)
few lettuce or other green salad leaves
1 piece of horseradish
kress salad (or other herbs)
1 medium carrot
3-4 Sushi Nori sheets
As mentioned above the mushrooms shall be unfrozen and boiled for about 4-5 minutes in slightly salted water. The vegetables shall be cut in stripes and carrot, marrow, horseradish to be grated. Grated and mixed together marrow and carrot provide a significant amount of juice, so they shall be pressed. Juice can be used in some other dishes or drunk while it’s fresh.
As the recipes for the sushi are quite popular on internet you might be already familiar with making rolls technique. It’s pretty simple although needs some practice. The photos below show how I’ve placed the ingredients before I’ve started to roll the nori sheet. There is also a little trick – to lightly sprinkle the part of nori sheet not covered by the vegetables by water as it will help to glue the sheet and keep the roll together.
Then, we take the bambus mat (on this photo the side from the bottom) and supporting the vegetables start to roll. At the end of rolling we’ll get the tube which has to be cut in 5-6 equal one-bite pieces.
That’s how it looks cut in pieces. On the first photo below you can see the two variations – one with ingredients listed above and the other with beetroot salad (actually leftovers from last dinner) and mushrooms listed above.
Actually, that’s not necessary to use all ingredients at once – you can make different variations using your creativity
The Vegan Nori Rolls with Wild Mushrooms shall be served with wasabi, ginger and soy sauce (as it is done for traditional Japanese sushi).
Enjoy your meal!