If you love mushrooms you probably already know that eating raw mushrooms is not always a great idea. The cell walls of mushrooms contain indigestible dietary fiber called chitin that can cause digestive problems in some people. Mushrooms come with many health benefits, but like all foods, they are very complex since they contain many bioactive compounds. Some compounds, like the beta-glucans, are incredibly beneficial to health, others, like agaritine, might be damaging to your DNA. Cooking, drying, freezing, or marinating makes mushrooms more gut friendly.
I love mushrooms and use them often in my raw recipes. My miso paste marinated shiitake are perfect addition to soups, raw pasta, Buddha bowls, sandwiches, or salads. They are also perfect by themselves as a side dish or appetizer. If you like raw soups and Japanese inspired raw food, try my Creamy Raw Miso Soup with Shiitake and Black Garlic. It's quite tasty and very easy to make.
Ingredients:
- 1 cup sliced shiitake mushrooms
for the marinade
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger root
- 1 tsp Shichimi Togarashi or chili pepper flakes
- 1 Tbsp nama miso (raw, unpasteurized miso paste)
- 1 Tbsp raw apple cider vinegar
- 1 Tbsp virgin olive oil
- pinch of Celtic sea salt
- 1 Tbsp sake kasu (optional)
Method:
- In a bowl mix all the marinade ingredients. To speed things up you can use a blender, but do not over blend.
- Add mushroom to the marinade and mix well.
- Transfer mushrooms to a small sterilized jar and close tight. Leave the jar on the kitchen counter and allow the mushrooms to marinate overnight. Next morning open place the jar in the fridge and allow to marinate for another day or two.
- Store marinated mushrooms in your fridge for up to two weeks and always remember to use clean utensils and close the jar tightly after each use. Enjoy in good company!
I used sake kasu in this recipe. Sake kasu is a by-product of the sake brewing process. It is used in Japan in soups and stews, to make desserts and amazake, and to pickle and marinate vegetable, meat or fish, among others. Sake kasu is rich in dietary fiber, amino acids, enzymes, minerals, and B vitamins, especially B1, B2 and B6, but it also contains residual alcohol. It adds amazing flavor and taste to sweet and savory dishes alike. Try it if you have a chance.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023