Never have I met a group of people more enthusiastic about an ominous forecast calling for relentless days of rain, varying from light mists to pounding torrents. After waiting with baited breath for the El Niño predicted to put all other storms to shame, the entire state of California seems to breathe a sigh of relief with every drop of moisture returning back to the parched earth. Cautious optimism prevents anyone from suggesting that our water woes are a thing of the past, or that reservoirs are even remotely close to normal levels yet, but the subject is no longer so fraught with doom and gloom, despite the lack of sun. We all know just how important these rains are to fortify all the local farms both big and small, responsible for producing no less than 99% of the entire country’s artichokes, walnuts, and kiwis, just for starters. What fewer are aware of is the positive impact the precipitation is having on a much smaller, less cultivated crop; mushrooms.
Mushroom foraging is a hit-or-miss affair, unpredictable in the best situations. Aside from the poisonous potential of picking the wrong fungus, the intrepid adventurer risks disappointment on every outing, no matter their level of expertise. Mushrooms love damp, but not cold, and cool, but not wet weather, which makes this season their time to shine. Springing forth under the cover of fallen leaves and the fallen trunks of trees, finding these edible treasures is like a grownup version of hide-and-go-seek, although the seeker doesn’t know exactly what might be hiding, complicating the game quite a bit. The good news is that as long as it doesn’t kill you, every mushroom has incredible culinary potential, stuffed to the gills with deep, nuanced, and entirely unique umami flavors, simply waiting to be unleashed.
Such a lavish assortment of wild mushrooms should be celebrated in dishes that will feature their savory character and meaty texture to the fullest.
Gnudi, best described as naked ravioli, also share similarities with gnocchi but are made with ricotta instead of potato. Simple in concept yet spectacular in execution, they’re like little cheesy pillows that practically melt in your mouth. Bound together with just enough flour to hold their shapes, these are nothing like the dense balls of dough one might otherwise encounter when attempting to eat traditional dumplings. In this case, tofu ricotta easily replaces the dairy foundation, transforming this savory dish into a light, dreamy, and yet impossibly rich indulgence. It’s all thanks to those humble mushrooms.
If you’re lucky enough to have the right terrain and ideal conditions, get out there while the fungus is good! For everyone else, hit up the nearest grocery store and start foraging through the produce aisle instead. It may not be so wild, but let’s be honest: Any mushroom will still be delicious.
Tofu Ricotta Gnudi:
- 1 Pound Extra-Firm Tofu, Thoroughly Drained and Rinsed
- 1 Tablespoon Olive Oil
- 1 Tablespoon Tahini
- 1/4 Cup Nutritional Yeast
- 2 Tablespoon Whole Flaxseeds, Ground
- 1 Teaspoon Onion Powder
- 3/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Salt
- Pinch Ground Nutmeg
- 1 Tablespoon White Miso Paste
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Water
- All-Purpose Flour*, to Coat
Sauteed Wild Mushrooms:
- 3 Tablespoons Olive Oil
- 4 Small Shallots, Finely Diced
- 4 Cloves Garlic, Finely Minced
- 1 Pound Fresh Wild (or Cultivated) Mushrooms (Such as Crimini, Oyster, Shiitake), Sliced
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Rosemary
- 3/4 Cup Mushroom or Vegetable Broth
- Salt and Pepper, to Taste
- Fresh Parsley, Minced
- Crumble the tofu into a large bowl and add all the rest of the ingredients for the gnudi, except for the flour. Don’t be afraid to get dirty, because the best way to mix this is to get in there with your hands!
- Combine everything thoroughly, further breaking down the tofu so that no large chunks remain, and the overall texture of the mixture is something akin to smooth cottage cheese. Move the bowl into the fridge and chill for 15 – 30 minutes before proceeding.
- Bring a large of water up to a gentle simmer. It’s very important that the water is not boiling, because the gnudi are too delicate to withstand that sort of violence. Using a small cookie scoop or two spoons, form the chilled gnudi mixture into about 24 balls, tossing them gently in flour to coat.
- Carefully slide 5 or 6 balls into the simmering water at a time to prevent the pot from getting too crowded. Simmer for 2 – 3 minutes, or until cooked through. Lift out with a slotted spoon and repeat with the remaining gnudi. The gnudi can be made in advance up to this point and kept for up to 4 hours in the fridge.
- When ready to serve, heat the olive oil in a large pan over medium heat. Add the shallots and garlic, and sautée until golden brown. Introduce the sliced mushrooms, dried herbs, and broth next, cooking until softened and highly aromatic; about 5 minutes.
- Add the gnudi, gently tossing to incorporate and cook for another 5 minutes or so, until gnudi are heated through. Season with salt and pepper to taste, sprinkle with fresh parsley, and enjoy immediately.
*For a gluten-free version, try using white rice flour or sorghum flour instead.
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Amount Per Serving: Calories: 440 Total Fat: 23g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 0mg Sodium: 553mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 7g Sugar: 6g Sugar Alcohols: 0g Protein: 22g