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Oysters Newburg

From THE WILD VEGETARIAN COOKBOOK

Lobster Newburg, a traditional gourmet dish, contains high-cholesterol, detritus-eating shellfish and egg yolks, along with high-fat butter and heavy cream. It reminds me of my ex-girlfriend—beautiful but deadly. This recipe, one of my favorites, exchanges oyster mushrooms for the lobster, and substitutes a luxuriant but healthful, mock cream sauce for the dairy and eggs. It reminds me of my current girlfriend—beautiful, healthy, and all-around fantastic.
1/4 cup canola oil or olive oil
1/4 cup corn oil
12 cups oyster mushrooms or other mushrooms, sliced

MOCK CREAM SAUCE

1 cup water
1/2 cup black locust blossom wine or sherry
2/3 cup silken tofu, drained
1/4 cup flaxseed oil or corn oil
6 tbs. lecithin granules
2 tbs. kudzu or arrowroot
2 tsp. Vege-sal or 1 tsp. salt, or to taste
1 tsp. nutmeg, ground
1/2 tsp. paprika
1/2 tsp. liquid stevia or 2 tbs. honey, barley malt, or rice syrup
1/4 tsp. cayenne hot pepper, or to taste

1. Sauté the mushrooms in the canola and corn oil 10 minutes.

2. Meanwhile, purée the sauce ingredients in a blender.

3. Stir the sauce into the mushrooms and bring to a boil over low heat, stirring often.

4. Reduce the heat to low, cover, and simmer 10 minutes.

Serve on toast or with pasta.

Serves 6

Preparation Time: 30 minutes
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