Marinated Mushrooms

Marinated Mushrooms
from Nomi Shannon’s 2009 Holiday Recipes e-booklet
Yield: 8-10 servings
Preparation time: 45 minutes

This dish can be prepared 1-4 days in advance of your event. Keep it tightly covered in the refrigerator and toss the ingredients once a day. If you make it the same day it is served, allow at least two hours for it to marinate at room temperature before serving, tossing the ingredients often.

Marinated Mushrooms Ingredients
8 Portabello mushrooms
½ cup extra virgin olive oil
2 green onions, thinly sliced
¼ cup minced fresh parsley
3 Tablespoons fresh lemon juice (or apple cider vinegar)
2 Tablespoons finely minced onion
2 Tablespoons Nama Shoyu
2 cloves garlic, finely minced or crushed
1 teaspoon sea salt

Remove the stems and gills (scrape out with tip of spoon) from the mushrooms and wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, then thinly slice it. Place all of the remaining ingredients in a shallow bowl, add the mushroom slices, and gently toss until they are evenly coated. Let marinate at room temperature for one hour. Cover and refrigerate, tossing occasionally. Bring to room temperature before serving.

This was served at the February meeting using 2 - 8oz pkgs of sliced baby portabella mushrooms.

Nomi’s website is: www.RawGourmet.com