Marinated Mushrooms with Smokey Cheese Sauce – Divine Raw Recipe

imageThis 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

Ingredients

  • 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

Method

Mushrooms

  • 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.

Cheese Sauce

  • 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.

 

Assembly

 

  • Place 2 mushrooms on each plate
  • Top with generous handfuls of baby spinach
  • Drizzle generously with smokey cheese sauce

My Notes

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!

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Finding the Balance – Stuffed Mushrooms & Green Smoothies

imageI still do enjoy cooked food.  As I am not planning (at this stage anyway), to become a 100% Raw Foodist, that is perfectly legal.

However, one tip that I learned from Tansy at the workshop I attended a few weeks ago, is to pair cooked and raw food within a meal.  The raw portion will provide valuable nutrients and aid in digesting the cooked portion.

Therefore, earlier this week, I paired stuffed mushrooms with a Green Smoothie.  A fresh green salad to accompany the mushrooms would have done the job just as well.

Although the recipes I usually put up are raw, in keeping with the purpose of this blog, I thought I would post the details of the stuffed mushrooms, just in case you’re interested.  I will admit that there was no planning whatsoever in regards to the mushrooms, but they tasted so good that I just have to share!

RFD Original Recipe – Stuffed Mushrooms

Ingredients

  • 2 large flat mushrooms eg Portobello (mine were approx 10cm in diameter)
  • Handfull baby spinach
  • 1/2 tomato
  • 70g feta cheese

Method

  • Remove stems from mushrooms
  • Cut stems finely, dice the tomato, roughly chop the spinach and cut the feta into pieces roughly 1cm x 0.5cm
  • Mix above ingredients together in a bowl
  • Place mushrooms face down on a baking tray and pile the mixture into the mushroom cup, pressing down slightly to hold it in place
  • Bake in a moderate oven for 15 minutes, longer if your mushrooms are larger
  • Serve with a large green salad or green smoothie!