This 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.
The 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.
This 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!
- 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
- Slice mushrooms and place in a bowl.
- In a separate small bowl, combine the ingredients for the mushroom marinade and pour on top of the mushrooms. Toss to coat.
- Cover and set aside for 1 to 2 hours or even overnight, in the fridge.
- Prepare the ingredients for the dip and add them to a food processor.
- Add mushrooms to the food processor as well and blitz until it gets creamy, stopping and scraping the sides as needed.
- 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.