Smoky Wood Ear, Heirloom Tomato & Grain Sausage Stack

I spotted some wood ear mushrooms in the produce aisle yesterday and thought about various ways to prepare them. I ended up sauteing them in some vegan butter with a touch of liquid smoke, and layering them with some sauteed apple-sage grain sausage, a beefy slice of a gorgeous yellow, green and red heirloom tomato, homemade vegan ricotta cheese and black salt. On the side I had some seasoned olives and diced heart of palm.

For the vegan ricotta I simply mashed up half a block of Follow Your Heart Monterrey Jack flavor cheese with a tablespoon of cashew paste, a tablespoon of nutritional yeast, salt to taste and a teaspoon of agave nectar.

Written by joshuakatcher

Joshua Katcher is an adjunct professor of fashion at Parsons The New School. His research focuses on sustainability and ethics in fashion production. He started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles. With a focus on “fashion, food & etiquette for the ethically handsome man”, The Discerning Brute produces expert, essential content and boldly takes a stand. Brave GentleMan, the integrated, eCommerce brother-site of The Discerning Brute was launched in 2011 and features “principled attire” and “smart supplies” handpicked for informed indulgence.
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  • Arathi

    Wow! This looks yummy. and beautiful. I can’t wait to make this.