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The original recipe recommends fresh shiitake mushrooms, but I also used button, portbello and flat mushrooms; any mushrooms that you can eat raw, or more accurately, like raw, can be used. I have shown them here served with a raw mushroom soup base and over an omelette
Ingredients
250g mixed mushrooms thinly sliced (2mm or so)
2 tbsp sesame seed oil
2 tbsp tamari
4 tbsp lemon or lime juice
1 tsp chilli pepper flakes (to taste)
Method
Ingredients
250g mixed mushrooms thinly sliced (2mm or so)
2 tbsp sesame seed oil
2 tbsp tamari
4 tbsp lemon or lime juice
1 tsp chilli pepper flakes (to taste)
Method
- Combine in a bowl, and leave for at least 4 hrs, mix and serve.
