Mid Week Challenge - Mushrooms with Wild Herb Cream
Cuisine: RAW Vegan
Prep time: 2 hours
Cook time: 15 mins
Total time: 2 hours 15 mins
MUSHROOMS remain an all-time favourite of mine. They are full of B12 and Niacin and are a wonderfully healthy food when integrated into your diet on a regular basis. Here is a recipe taken from one of my recent RAW Food Master Classes. It would make a great addition to your festive-fare table - not cooked and no dairy either.
  • 12 Med. Size Swiss Brown or Portobello mushrooms bases trimmed
Marinate in the following mixture for 2-3 hours:
  • 1 Cup of Olive Oil
  • ¼ Cup of Lime Juice
  • ¼ Cup of Coconut Palm Syrup or Agave
  • S&P
For the wild herb cream:
  • ½ Cup of RAW Cashews – soaked at least 1 hour
  • ½ Cup of Macadamia Fines – finely chopped macadamia nuts (no need to soak)
  • 1 Garlic Clove
  • Juice from 2 Limes
  • 2 Tsp. Fresh Thyme leaves & as some whole fresh pieces of thyme for garnish
  • 1 Tsp. of Olive Oil
  • S&P to taste
For the cream:
  1. Blend these ingredients and adjust seasonings to suit.
To serve:
  1. Remove the mushrooms from the marinade and place onto kitchen paper to absorb the excess moisture.
  2. Line the mushrooms up on a nice serving platter.
  3. Drizzle the cream sauce over the top.
  4. Sprinkle some the thyme pieces as a garnish.
  5. Splash some olive oil over the top along with an additional grind of black pepper.
Recipe by Scott Mathias Raw at https://scottmathiasraw.com/mushrooms-with-wild-herb-cream-sauce/