There are few foods that I like better than chewy, chunky mushrooms.
So when I found some fresh, organic shitake mushrooms at my
local farmer’s market, I couldn’t wait to get them home.
Besides being delectable, shitake mushrooms are noted for their
healing and medicinal properties.
Next, I scooped up bunches of farm fresh, organic watercress and
mesclun lettuce mix.
I was running late so I checked to see what I had on hand in
my kitchen, then whipped up two simple yet satisfying dishes:
*Raw Marinated Shitake Mushrooms
*Mesclun & Watercress Salad with Marinated Shitake Mushrooms
First, I prepared:
Raw Marinated Shitake Mushrooms
Ingredients:
4-5 organic Shitake Mushrooms
Marinade:
1/4 cup Braggs Liquid Amino
2 tablespoons Nutritional Yeast
1/4 cup organic Coconut Oil
Directions:
Wipe mushrooms with a wet cloth and pat dry.
Cut them into thin slices.
Place the slices in a glass or ceramic bowl.
Pour liquid amino, nutritional yeast and coconut oil
into a small dish.
Blend it together.
Pour the marinade over the shitake mushrooms.
Toss them gently.
Cover and leave on the counter to marinate for about 15 minutes.
Next:
Mesclun & Watercress Salad with Marinated Shitake Mushrooms
Ingredients:
1 cup organic Mesclun greens, washed and drained
1 cup organic Watercress, washed and drained
1 organic red or yellow onion, peeled and sliced
1/cup organic scallions, washed and sliced
1 organic cucumber, washed and sliced and quartered
1/2 cup Kalamata olives, drained
Directions:
Add the mesclun and watercress to the salad bowl.
Add cucumbers to the greens and mix them in gently.
Sprinkle sliced onions across the greens.
Add the Marinade:
Use a spoon with holes to drain the marinated mushrooms
and place them onto the center of the greens.
Distribute olives around the edges of the salad.
Sprinkle green onions across the salad.
Pour the remaining marinade over the salad as a dressing.
Gently toss all of the salad ingredients with tongs.
Serve and enjoy!
Optional add-ins:
1 organic Cucumber, washed and sliced and quartered
1 organic Tomato, washed, sliced and cubed
1/2 organic Red pepper, washed and sliced
1/2 Avocado, washed, peeled and sliced
Or whatever your heart desires!
What do you like to make with shitake mushrooms?
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Wow, this looks so good too! I’m so glad I found your blog! Marinated mushrooms add such a wonderful flavor component to so many dishes. Thanks so much for the recipe!
Hi Heather,
I am so glad that you like the raw marinated mushroom recipe. It really does taste good and it is so easy to make. Thanks a lot for sharing your comments. See you at Glutenfreecat!
Mmm … I love mushrooms and this looks delicious! One question … have you ever had any trouble eating raw shitake mushrooms? I’ve read mixed reviews on eating them raw. thanks for sharing another great recipe!
Looks so tantalizing and healthy. Shitake is mushroom is not something I can eat but if I could I would be making this dish. I will share on Pinterest, google and twitter. Thanks for sharing on Real Food Fridays Blog Hop!
Oh… you had me at mushrooms. But then you added my other favs: tomato, cucumber & avocado. What a delightful sounding salad. I haven’t had marinated mushrooms in ages! I will definitely be trying this out… probably with just cremini or portobello mushrooms since my local market doesn’t have much else, but I bet they still turn out great.
Thanks for sharing this over at Healthy Vegan Fridays! I’m Pinning this recipe to our Pinterest Board =)
Hi Kimmy,
I live for the chewy texture of mushrooms! Lately I have started using coconut aminos instead of Braggs Aminos since I am trying to limit my soy consumption but it works just as well as a marinade ingredient.
I try not to have much soy with my thyroid issues so I have been using coconut aminos as well. I actually prefer the taste now.
Thanks for sharing on Real Food Fridays. Pinned & twitted. Looks so delicious and healthy.