By Chef Jo Ann Kim

June 2021

Makes 1 cup

Ingredients

  • 2 cups assorted mushrooms - oyster, lion's mane, cordyceps, shiitake, crimini
  • 1 small shallot, sliced
  • 1/2 tbsp ghee or coconut oil
  • 4 springs thyme, stems removed
  • 1/2 cup walnuts, well toasted
  • 1/4 tsp licorice root, ground
  • 1/2 tsp fennel, ground
  • 1/2 tsp turmeric, ground
  • 1/4 tsp ashwagandha
  • 2 tsp coconut aminos
  • 3 tsp green olive brine liquid
  • 2 tsp olive oil
  • 1 1/2 tbsp cilantro leaves

Steps

  • Cook shallot and mushrooms in ghee over medium heat. Add thyme, fennel, turmeric, and licorice root.
  • Pulse all ingredients together in a food processor into a textured puree. Adjust seasonings to taste.
  • Enjoy!