Marinated shiitake mushrooms

Whenever our organics box arrives, inevitably the first thing to disappear are the lovely local shiitake mushrooms. We usually fry them in olive oil or butter and salt, nothing else, but as a change of pace (and as part of my raw food experiments), I’ve been marinating them.

I based my recipe on one from the Live cookbook: half a cup of sliced mushrooms, a tablespoon of soy sauce (nama shoyu to be truly raw) and two of olive oil. (I think. I don’t have it in front of me.) But I just do a bunch of sliced mushrooms with oil and soy drizzled on top and stirred up. Let them sit for 10-20 minutes and they’re good to go.

I’ve been serving them up on raw pizza (Live raw pizza crusts + pesto + mushrooms + cashew cheese), but they’d also be good on pasta (zucchini noodles and raw marinara, of course) or homemade sushi (but they’re not sweet like the ones in Japanese restaurants). Or just to eat, if you’re a mushroom lover like me. Or even on regular, not-raw pizza. 🙂

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My local dinner

Roasted beets, potatoes and onions:

+ Sautéed spinach, shiitake mushrooms, sliced almonds and garlic:

+ An egg poached in last summer’s tomato sauce:

= a yummy local dinner. Not bad for March 31.

Eggs and spinach from Karma Co-op, tomato sauce canned with the help of my parents, other vegetables from Plan B, almonds and olive oil from the lovely state of California.

(My version of the poached eggs in tomato sauce with spinach from Smitten Kitchen. Her pictures are prettier.)

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