Teriyaki Mushroom with Parsnip Rice Recipe
Raw Recipes from Sheila… Try making our Teriyaki Mushroom with Parsnip Rice08 February 2021
We don’t know about you, but in this gloomy January, we are missing the delicious, fresh feel-good food at Raw & Cured. Not to worry, Sheila our Raw Chef has given us her recipe for Raw teriyaki mushrooms and parsnip rice. It is super easy and makes the perfect lunch or supper.
- 6 portobello mushroom cut into chunks and put into a large bowl.
- 1/2 cup of soy sauce
- 1/2 cup of maple
- 1/2 cup of extra virgin olive oil
- 8 garlic cloves
What to do:
Put all ingredients into a blender to make a marinade sauce. Mix well together with the mushroom chunks Either dehydrate for 3-4 hours or marinade overnight for 24hours. It’s up to you!
- 4-5 raw, peeled and chopped parsnips
- 1 and 1/2 cups of raw pine nuts
- 1 tablespoon of rice wine vinegar
- 2 tablespoon of maple
- juice of half lemon
- pinch of salt and pepper
What to do:
Put the parsnips into food processor with lemon juice, then place into a bowl In the same food processor (don't wash) add the rest of the ingredients until the sauce becomes sticky.
Massage the sauce into the processed parsnips.
Garnish with julian(long strips) of carrots, spring onions, and cucumber, and touch of sesame oil.
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