These mushrooms look cooked, right? They really do don't they? Well they're not! Nope. They're marinated raw and this is maybe the simplest recipe I have come up with in ages. It happened, as all my recipes have happened lately, as I was experimenting on things for the new tutorial (available Thursday!)
This one uses the delicious and meaty portobello mushrooms.
Mushrooms are wonderful for boosting immune function, reducing risk of cancer. Stats reveal that about 80% of mushroom weight is water and about 10% is fibre. That is one healthy combo to nourish the bowel habits too wouldn't you think?
It wasn't too long ago that I was vehemently opposed to mushrooms, assuming fungal growths that thrive in dark and dampness couldn't do much for health. How wrong I was. Remember this video from last year?
Here are some of my basic tips for getting more mushys into the diet:
- Sautee with a little oil and add to sandwiches, sushi, salads, or serve over fish or chicken
- Add to soups
- Use a variety of mushrooms to make an amazing healing and immune boosting soup
- Mix with raw or cooked veggies for delicious salads
- Make a medicinal tea by simmering mushrooms in water
- Buy in season and allow to dry out for long term storage
The below recipe was originally inspired by this beautiful raw creation.
Lime Marinade Mushrooms
4 large fresh Portobello Mushrooms- cut off the stem and peel off the outer layer that covers the cap of the mushroom
1/4 cup hemp seed oil
juice of 1 whole lime
2 Tbs chopped fresh cilantro
pinch of cayenne
- Slice the mushroom into strips
- In a bowl, mix together the other ingredients
- Stir in the mushrooms and allow to sit for anywhere from 10 minutes to a couple hours in the fridge
- Note that the longer you let these babies sit in the marinade, the more liquid/water will be released from them and the less it will look like you have. For that reason, it is best to prepare them close to when you will be eating them