Remove any dirt from the
Mushrooms (1.3 lb)
and chop them up.
In a large saucepan, heat up
Extra-Virgin Olive Oil (2 Tbsp)
and saute the
Garlic (2 cloves)
until golden in color. Add the mushrooms, water and season with
Pink Himalayan Sea Salt (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
. Cover with a lid and let cook on low for about 15 minutes or until mushrooms are soft.
Move mushrooms and their cooking liquid into a blender. Add the
Firm Tofu (7 oz)
Fresh Parsley (1 Tbsp)
Truffle Oil (to taste)
. Blend until creamy.
Serve it up with a sprinkle of
Mixed Seeds (1/4 cup)