Cooking without cooking, how about that then?
Yep, this raw mushroom salad recipe is a good example of that. I don’t know about you but I very often stumble upon quite a few recipe websites dedicated to the raw food diet lifestyle.
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 realised 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. How about you? I know quite a few people who don’t like raw mushrooms at all. But I love it. Add a simple lemon and olive oil marinade and some fresh herbs to it.
It’s the same for raw cauliflower (love them as an appetizer with a mayo dipping sauce), celeriac remoulade or a shaved raw fennel salad by the way. It just tastes good, no diet reason whatsoever behind it at all.
Add a handful of crunchy seeds and nuts to the salad and you’re all done! Hmmm would suit my steak tartare well… which is by the way, raw as well.
Raw food? Once in a while, why not!
I love any type of mushroom, fresh or dried.
What’s one of my all time favorite mushroom recipes here on my foodie website?
Then I would fully go for my savory mushroom ragu with buttery polenta, a sublime winter dish! And it’s vegetarian also.
Enjoy this raw salad in the meantime!
- 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
1) 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.
2) Shred the fresh parsley and mint roughly and then add this to the mushrooms in the bowl.
3) Stir and sprinkle with the olive oil and the lemon juice. Season with a pinch of garlic powder, pepper and salt.
4) 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.
5) 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.