An easy and delicious way to incorporate more greens into your diet.
10-20 crimini mushrooms, stems removed
1/2 cup coconut aminos or gluten-free tamari
1 1/2 cup filtered water
Rinse the mushrooms and place the caps and stems into a large bowl. Add the coconut aminos/tamari and water. I like to place another bowl filled with water on top to ensure all the mushrooms are fully immersed in liquid. Marinate for 2-8hrs, the longer they marinate the softer and more flavourful they become. *Save the stems for soup or salad.
Wild Greens Pesto:
2 cup basil (packed full)
1/4 cup dandelion leaves
1/2 cup walnuts or pistachios
1/4 cup extra-virgin olive oil
1/2 tsp sea salt
1 tsp fresh ground black pepper
1-2 cloves garlic (optional) or 1t garlic powder
Place pesto ingredients in food processor, blend until well combined but still a little chunky. Place a spoonful of pesto into each marinated mushroom cap. Enjoy as is or warm in the dehydrator for 1-4hrs. Garnish with diced tomato and serve on a bed of arugula.
Shawna Barker BSc., RHN is a nutritionist, college instructor, and raw food educator.