How to not-fry mushrooms

If you are one of those people who enjoys raw mushrooms- I salute you! Personally I find it akin to eating some rubbery dirty thing off a forest floor- oh wait- that’s what it is! I have always loved them cooked. But now- I love them raw too. Here is a trick I learned from Karen Knowler, which renders raw mushrooms far more palatable.

It is the same principle used for wilting kale down for wilted kale salads (here are some examples of wilted kale salads) and softening up raw broccoli (as described here) You simply chop your mushrooms finely and leave them in a marinade with some quality oil, such as extra virgin, something salty- salt, soy sauce, garlic salt,, and a little bit of acidity such as lemon juice or white vinegar (optional)

My portabello mushrooms were marinated in salt and a bit of tamari, garlic granules, nutritional yeast, olive oil, and lemon juice.

After an hour or two, drain off any liquid, and sprinkle over your salad, wholegrain couscous, or whatever you wish. If you have a dehydrator, you can even dry them out a touch- all it does is slightly intensify the flavours, and leaves them warm with a slight “crust”- like they have been fried- but not!











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