Spinach and marinated mushrooms dip (or spread)

spinach and marinated mushrooms dipThis is one of those moments when I created magic in the kitchen! Meaning the tasty dish (virtually) in front of you met the expectations of the recipe in my head and turned out even better than I imagined.

spinach and marinated mushrooms dip

spinach and marinated mushrooms dipThe marinated mushrooms are brilliant on their own; I could honestly not stop eating them. After marinating 2 for the recipe and after eating them both, I had to take it from the beginning and marinate 2 more. No biggie though, not like I had to work extra hard for that. I made the marinade, covered the mushrooms in it and just let those juices do the work for me.

spinach and marinated mushrooms wrapThis dip is has a creamy consistency and is full of the best flavors on the planet: garlic, tamari, lemon, olive oil, mushrooms … It’s great on its own with some (raw) crackers or good wholemeal bread, and is super fantastic in a sandwich, wrap or roll. Combine it with finely julienned carrots, capsicums and tomatoes and you’ll be in for a real treat!

spinach and marinated mushrooms dip

Spinach and marinated mushrooms dip (or spread)
Author: TalesofaKitchen
Prep time:
Cook time:
Total time:
Serves: 1 bowl
  • For marinated mushrooms:
  • 2 big mushrooms, finely sliced
  • 3 TBSP good olive oil (I used cold pressed extra virgin)
  • 1.5 TBSP freshly squeezed lemon juice
  • 1/2 tsp tamari (or nama shoyu, as you prefer)
  • 1 small garlic clove, grated
  • 1/2 tsp raw mustard (recipe link below)
  • pinch sea salt
  • freshly ground black pepper, to taste
  • For dip/spread:
  • 2 handfuls fresh spinach
  • 1/2 cup chopped parsley
  • 1 green onion, roughly sliced
  • 5-6 TBSP good olive oil
  • pinch chili flakes
  1. Slice mushrooms and place in a bowl.
  2. In a separate small bowl, combine the ingredients for the mushroom marinade and pour on top of the mushrooms. Toss to coat.
  3. Cover and set aside for 1 to 2 hours or even overnight, in the fridge.
  4. Prepare the ingredients for the dip and add them to a food processor.
  5. Add mushrooms to the food processor as well and blitz until it gets creamy, stopping and scraping the sides as needed.
  6. Best served fresh but keeps well in the fridge for a couple of days.

Recipe for raw home made mustard with fresh herbs is here.

You might also like this raw marinated mushrooms salad.


Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *