Mushrooms with Wild Herb Cream - Raw Vegan Recipe
Cuisine: Italian
Prep time: 15 mins
Total time: 15 mins
A delicious take on the ever-popular Italian food. All dishes are uncooked and use the finest organic or spray free fruits and vegetables. Dairy free, gluten free.
Mushroom Marinade
  • 12 Med. Size Swiss Brown or Portobello mushrooms bases trimmed and marinated 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
Wild Herb Cream
  • ½ Cup of RAW Cashews – soaked for 3-4hrs
  • ½ Cup of Macadmia Fines – finely chopped macadamia nuts
  • 1 Garlic Clove
  • Juice from 2 Limes
  • 2 Tsp. Fresh Thyme leaves and as many whole fresh pieces of thyme as you have mushrooms for garnish
  • 1 Dsp. of Olive Oil
  • S&P to taste
  1. Blend the WHC ingredients and adjust flavours to suit your taste by adding extra of anything based on your preferences.
To serve
  1. Remove the mushrooms from the marinade 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. Finish off by adding the thyme pieces as the garnish.
  5. Splash some olive oil over the top along with an additional grind of black pepper.
Recipe by Scott Mathias Raw at