YieldServes 1 (Unless they are hidden away, I'll go through them in a day or so.)
8 cups chestnut mushrooms (broken into bits, then measured)
1 red pepper (diced)
1 handful fresh basil (chopped)
3 cloves garlic (minced or pressed)
2 tablespoons olive oil
½ tablespoon salt (or to taste)
½ lemon (juiced)
½ tablespoon apple cider vinegar (unpasteurized, optional)
1. With the vinegar, marinate all ingredients for 8 hours. Without it, 20 hours.
Chriscarlton's ThoughtsBy chriscarlton
I posted this because it seems that I hardly ever see the word 'mushrooms' in a raw recipe unless they are marinated in Nama Shoyu (yuck).
These are much better and they are 100% raw.
The marination times are optional because you can eat these in a few hours, if you want. But try not to eat them all before the marination time is up so that you can taste the ultimate final product.
Add some diced green onion in a batch sometime for an added delight!
The Apple Cider Vinegar is optional, but it really serves to speed up the marination time.
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