LEMONY MARINATED MUSHROOMS (raw-vegan)
Ah Mushrooms! Raise your hand if you are like me and LOVE mushrooms. I know I say that I love many things, I can’t help it, I LOVE GOOD FOOD! Mushrooms are no exception. With all of the varieties, flavors and textures that mushrooms have, what is not to love? Did you know that there are 28 edible varieties that I know of. Most people only know of the white button variety, but there is a whole list of others. I am actually shocked when I hear of someone who does not like them. I am sure it is because they have never tried many or it is a texture thing. Until I was an adult I too only thought of the white button variety. Since I like to keep my articles to 700 words or less, I am only going to chat about the most popular, the white button mushroom. This little guy is mild in flavor, versatile in its uses and can be a great “gateway” to the mushroom world. Some raw uses include eating them fresh, juicing them and marinating them like LEMONY MARINATED MUSHROOMS. Since these are light in flavor they actually absorb flavor really well when you marinate them. So this recipe would be the first recommendation for all of you who are unfamiliar with the different ways to prepare raw mushrooms. It will give you an idea of how easy it is to make marinated mushrooms and how great they taste. Who knows it might prompt you to experiment with other varieties. For those whom are familiar with mushrooms, here is another easy recipe for you to include in your recipe files. All cheer the mushroom!
A CHEF’S TIP: I make my own dried lemon zest; peel zest off with a vegetable peeler, slice into thin strips and air dry/dehydrate until crisp, place in a spice grinder (I recycle my pink salt grinders).
MAKES about 2 CUPS OF MARINATED MUSHROOMS, SERVES 4 ANTIPASTI (multiply accordingly)
2 cups mini (size of the top part of your thumb) organic white button mushrooms
1/3 cup raw organic cider vinegar
1/3 cup water
1/2 tsp fresh ground pink salt
1 tsp fresh ground dried organic lemon zest
1 TBSP fresh organic oregano leaves, rough chopped
large glass jar with fitting lid
Wash your jar and lid with hot water and set aside. In cold water, wash and drain the mushrooms well, do NOT de-stem, place in the jar. Add the vinegar, water, salt, dried lemon zest and chopped oregano leaves to the jar. Place the lid on tightly and shake well. Allow the sealed jar to set out at room temperature for 2 hours, shake well every 30 minutes to ensure even marinating. You will notice that the liquid content is increasing. Place the sealed jar in the refrigerator overnight (8 hours), serve and enjoy. Refrigerate up to 1 week if they last that long :)