Asian-Style Marinated Shiitakes

This recipe uses raw shiitakes in order to preserve all of their nutritional benefits. The marinade gently tenderizes the mushrooms. Add them to a grainy side dish or serve them with any protein. I like to toss them with mixed salad greens.

INGREDIENTS:

MAKES ABOUT 3.5 CUPS

1 pound shiitake mushrooms

1 cup Asian Ginger Vinaigrette(see below, or page 833 of the Nourish Me Cookbook)

DIRECTIONS:

1 Rinse the mushrooms gently and pat dry with a towel if they look dirty. Trim stems then slice. Cut off any tough or dry stems (you can them use for soup broth) and cut large mushrooms in half or in slices if preferred.

2 Put the shiitakes in a large bowl. Pour the dressing on top and toss to coat the mushrooms thoroughly. Let marinate in the refrigerator for at least 30 minutes or overnight. Stir occasionally to keep the mushrooms well coated with dressing; they will shrink down as they marinate.

Note:

The marinated shiitakes will keep for about 2 weeks in the fridge.

INGREDIENTS for Asian Ginger Vinaigrette:

MAKES 1 CUP

One 1-inch piece fresh ginger, peeled

1/4 cup extra-virgin olive oil or avocado oil

3 tablespoons rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons honey

2 tablespoons soy sauce

Dash of hot chili oil, hot sesame oil or Sriracha (optional)

2 teaspoons toasted sesame seeds(optional)

DIRECTIONS:

1 Place all of the ingredients in a blender, except for the sesame seeds, add 3 tablespoons water and blend until smooth.

2 Transfer the dressing to a jar with a tight-fitting lid, add the sesame seeds (if using), close the lid and shake well. Alternatively, the dressing can be whisked together by hand in a bowl and then transferred to the jar. Just be sure to chop the ginger as finely as possible, or better yet, push it through a garlic press or finely grate it.

Note:

The dressing will keep in the refrigerator for up to 3 weeks.

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