About this recipe:
I am crazy about these marinated mushrooms, they go great on just about anything. Combined with these endive 'boats' they are perfect party or finger food. This recipe is adapted from the 'I am Grateful' raw book. Shiitake mushrooms are known to lower cholesterol, cleanse blood and has anti-carcinogenic qualities.
Ingredients for the marinade:
• 1 t. jalapeno, finely chopped
• 1 t. fresh ginger, finely chopped
• 1/2 t. fresh garlic, finely chopped
• 2 T. nama shoyu (raw soy sauce)
• 2 t. lime juice
• 1 T. agave nectar
other ingredients:
• 2 belgium endives
• 2 c. shiitake mushrooms, thinly sliced
• handful of mini tomatoes, quartered
• handful of mixed greens or micro greens
1. Place all the ingredients for the marinade in a blender or coffee grinder and blend into a smooth sauce.
2. In a bowl, place the mushrooms and marinade together and refrigerate for at least one hour.
3. Cut the back end of the endives and peel each leave off. If you are not eating it right away, it is best to rub some lime juice on the back end of the leave to prevent the leave from turning.
4. Mix the greens and tomatoes together and spread out in the endive boats.
5. Top it off with the marinated mushrooms and serve!
Makes about 8 - 10 mushroom boats.
