My friend Penni Shelton from Raw Food Rehab requested submissions of mushroom recipes and I just couldn’t wait to dive right in. I really didn’t have a plan, so I did what I do best. I just went to the produce section of the grocery store and walked around until an idea hit me. I am going to go ahead and tell you right now, this is the BEST mushroom recipe I’ve ever made. You should take that comment very seriously because I love mushrooms better than anything and I have been known to whip up some goodies that would convert a mushroom hater into a lover. And yes. I have references. LOL
This recipe falls together rather easily and quickly taking no more than 15-20 minutes tops.
First you want to marinate some shitake mushrooms using this recipe:
Chop one cup of shitake mushrooms and place in a bowl.
Add the following ingredients:
2 TBS lemon juice
2 tsp salt
2 tsp balsamic vinegar
Toss everything together and set aside to marinate.
Next make a sauce using this recipe: (I blended everything in my magic bullet.)
1/4 cup shitake mushrooms
2 TBS almond butter
1/2 clove garlic
1 tsp dehydrated onion flakes
1 tsp herbs de province
1/4 tsp each of salt and pepper
pinch of nutmeng
1 tsp of an infused olive oil (I used porcini infused, or you could use an herb infused or even plain.)
1/2 cup water
Blend!
Next make the shitake topping
Squeeze marinate from chopped shitake and discard liquid. Add the following to the chopped shitake: 1/4 cup minced red bell pepper and 1 TBS finely chopped olives of choice.
Pour just enough sauce to lightly cover the mixture and stir to cover.
Slice some avos Baby!
You can either split a avocado in half and fill the center cavity with the shitake mixture or make some pretty avocado slices and top with shitake mixture. Drizzle a little extra sauce on top as well. There will be some extra sauce left over. You can use it as a dip, salad dressing or just drink it down. It’s really that good.
