To be honest, the thought of it sometimes runs shivers down my spine but it was only after ‘cooking up’ this fresh mushroom salad below that I realized I had actually created my very own first raw meal myself. Well as far as I know it is qualified to be called 100% raw. I might be missing something here maybe. As I said before I’m not a specialist in the raw recipes field at all.
Raw Mushroom Salad Recipe
Honestly, this raw mushroom salad tastes freakin’ good! I’ve always been fond of raw mushrooms in salads anyway. Add a simple lemon and olive oil marinade and some fresh herbs to it. It’s the same for raw cauliflower, celeriac or fennel by the way. It just tastes good, no diet reason whatsoever behind it at all.
A handful of crunchy seeds and nuts, done! Hmmm would suit my steak tartare well… Raw food? Once in a while, why not!
Another one of my favorite mushroom recipes here on my foodie website? Then I fully go for my savory mushroom ragu with buttery polenta, a sublime winter pasta dish!
- 9 oz white mushrooms (250 g)
- a handful pumpkin seeds salted
- a handful pine nuts
- 3 tbsp good quality olive oil
- a handful fresh parsley
- a handful fresh mint
- 2 tbsp lemon juice
- a handful parmesan cheese shaved
- garlic powder
- Clean the mushrooms with a soft brush and trim them. Then slice the mushrooms into bite-size bits depending on how large they are and add them to a large mixing bowl.
- Shred the fresh parsley and mint roughly and then add this to the mushrooms in the bowl.
- Stir and sprinkle with the olive oil and the lemon juice. Season with a pinch of garlic powder, pepper and salt.
- Stir the mushroom salad well. Put it in the fridge for 30 minutes to marinate. Then sprinkle with the salted pumpkin seeds and pine nuts.
- Give the salad a good stir. Then check the seasoning and add extra pepper, salt, garlic powder, olive oil or lemon juice to taste if necessary. Transfer the mushroom salad to a clean serving bowl or dish and sprinkle with the shaved parmesan cheese. Serve.