Tuesday, 13 March 2012

Marinated mushrooms and avocado mayonnaise

These two incredibly simple recipes are lunch time staples in the Deerly Beloved house. Whether the mushrooms are sliced and used in a sandwich for an earthy deep flavour to rival all processed fake sandwich slices, mixed whole into a salad or (when using large Portobello mushrooms) to pop between two burger buns to make an incredible burger these raw marinaded mushrooms are quick and super healthy! The avocado mayo is again a quick companion and can be used in sandwiches, salads, burgers, on potatoes, just about anthing you can think of! And again it just so happens to be raw and full of amazing avocado fats that are brilliant for your body!

So to the raw marinated mushrooms!

This marinade is enough for 8-10 chestnut mushrooms which is enough for 2 to 4 people for sandwiches or salad. If marinading portobello mushrooms for burgers double the quantities!

3 tbsp of olive oil
2 tbsp of Tamari (Tamari is naturally gluten free which is why I use it here, but you could use shoyu)
2 spring onions chopped finely
1 tbsp of nutritional yeast flakes
1 clove of garlic chopped fine
1/2 tsp of agave

Pop the mushrooms in a bowl of cool water and give them a quick wash to remove any dirt. I know everyone tells you never to wash a mushroom as they are like mini sponges, but because we are using them raw in this recipe I like to give them a wash to be safe. And it's not like we are leaving them to soak! We are just giving them a quick spin in cold water! Then snap the stems off the mushrooms and pop them and the mushroom caps into a shallow dish. (you can also slice them up at this stage to make Portobellos into a flavourful sandwich slice!) Sprinkle all your ingredients over the mushrooms and then you can leave them from half an hour, to over night in the fridge to really soak up some attitude! And then they are ready!

Avocado Mayonnaise

1 ripe avocado
2 tbsp of olive oil
1 tbsp of lemon juice
1/2 clove of garlic crushed
Pinch of salt to taste

In a pestle and mortar grind up the garlic with the salt, it will be come a fragrant paste. Then add the avocado and lemon juice and grind, slowly add the oil a bit at a time to make a gorgeous green emulsion. Give it a little taste and see if it needs any more lemon or salt. Serve immediately to avoid it turning a muddy green colour!

So there you go! Two really simple lunch time (or any time) recipes! Enjoy!

Olive, spinach, sundried tomato and chive salad that I think is wonderful with these two recipes! 

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