Servings: 4 serving
Equipment
Ingredients
- 2-3 medium-sized ripe avocados
- cup cup finely chopped walnuts
- 1 tablespoon ghee
- 1 cup finely chopped cremini mushrooms or preferred mushrooms
- Sea salt, to taste
- Freshly ground black pepper, to taste
- pinch pinch of hing asafoetida
- teaspoons teaspoons truffle oil
- A generous handful of fresh cilantro leaves and tender stems
- 1 tablespoon finely chopped chives
- Juice of 1-2 limes as needed
- Fresh vegetable crudité or sattvic crispbreads for serving optional, not included in the recipe
Instructions
- Slice the avocados in half lengthwise, and with caution, remove the pits by gently tapping the sharp edge of a knife into the pit and then twisting to dislodge.
- Scoop out the avocado flesh with a spoon and place it into a medium-sized mixing bowl. Mash it with a fork until it reaches a creamy yet slightly chunky consistency, based on your preference.
- In a dry skillet over medium-high heat, toast ¼ cup of finely chopped walnuts until they release a nutty aroma and turn lightly golden, stirring frequently to prevent burning. Remove from the pan and set aside to cool.
- Using the same skillet, lower the heat to medium and add 1 tablespoon of ghee. Swirl to coat the pan.
- Chop a generous handful of fresh cilantro leaves and tender stems and 1 tablespoon of chives finely.
- Gently fold the toasted walnuts, sautéed truffle mushrooms, cilantro, and chives into the mashed avocado mixture, keeping a light hand to maintain texture.
- Squeeze the juice of 1-2 limes, to taste, into the guacamole, ensuring you strain out any seeds. The lime juice adds brightness and will help prevent the avocado from oxidizing too quickly.
- For presentation, transfer the guacamole into a clean serving bowl and garnish with a few cilantro leaves and a drizzle of truffle oil.
- Serve immediately with an assortment of fresh vegetable crudité or sattvic crispbreads such as spelt or ancient grain varieties.
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06/10/2024 10:45 am GMT
