February 12, 2023


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Beet Noodles, Truffle Cream & Oyster Mushrooms

1 large beet, spiralized 
Olive Oil 
Sea Salt 
Truffle Cream//
1 cup cashews
1/2 cup water
1/4 cup hi-note, Cheezio-Pepe (or 2 tbsp Nutritional Yeast, 1/2 tbsp garlic powder) 
2 tsp truffle oil (Truff brand is good, and not crazy $)
1 tsp sea salt
Blend all ingredients until smooth. 
1 lb oyster mushrooms, cleaned and torn 
1-2 tbsp olive oil for sauteing
1 tsp sea salt
Juice of 1 lemon 
Tear mushrooms to "shred" so you have nice long meat-like pieces. Saute in olive oil with sea salt for about 8 minutes making sure the mushrooms get nice and soft. Finish by adding lemon juice. This will help them brown, and round out the flavor. 
To Serve//
You can toss the beet noodles with the truffle cream, and mushrooms to make a big delicious messy dish. But I prefer to toss the beet noodles in olive oil and sea salt, plate the sauce generously in the dish first- then top with noodles and mushrooms. 
Garnish with your favorite herbs. We used basil!
recipe by Meredith Baird

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