This meal does take a little preparation and forethought. It’s more than worth it though!
I left my mushrooms marinating for several hours, and the taste was just heavenly. The cheese sauce was a little excessive though, so I think I’ll reduce the amount by half next time. Unless I want leftovers. Mmm… leftover cheese sauce…that gets me thinking….
Original recipe from The Raw Food Institute of Australia
Marinated Field Mushrooms with Spinach and Smokey Cheese Drizzle
- 4 large field mushrooms
- ½ cup olive oil
- ¼ cup Braggs Aminos (liquid seasoning)
- ½ tsp dried or fresh oregano
- 200g baby spinach
- 1 cup cashews (soaked for a minimum of 20 minutes)
- ½ cup water
- 2 small cloves garlic
- 2 tbsp savoury yeast flakes (nutritional yeast)
- 2 tbsp lemon juice
- 1 – 2 tsp smoked paprika
- ½ tsp Himalayan or Celtic sea salt
- De-stem mushrooms then place stems, olive oil, Braggs, garlic and oregano in a blender and blitz for a few seconds or until everything is chopped well
- Place mushrooms on a flat tray, pouring the marinade over them
- Marinate for around 1 hour or overnight if possible (turning mushrooms a few times so that they are evenly coated and soak up the marinade.)
- If you would prefer your mushrooms warm, place tray in a very low oven (the lowest temperature it will go) and leave the oven door slightly ajar. The mushrooms will slowly warm through while marinating.
- Place all ingredients in a blender and blitz until smooth
- You may have to scrape the blender down in between blitzing if the mixture is too thick. Add a touch more water if required.
- Place 2 mushrooms on each plate
- Top with generous handfuls of baby spinach
- Drizzle generously with smokey cheese sauce
Truly, the only adaptation I would make to this recipe is to adjust the amount of cheese sauce
The recipe states it serves two, but as with all recipes from the Raw Food Institute, I tend to halve them, as their portions are very generous, to say the least!