Marinated Mushrooms

Nga mihi mahana ki a koutou!

This has been a favourate kai of ours for a couple of years now and one of the reasons I am putting it up now is because in the winter these mushrooms can be warmed in the dehydrator or you can leave them to go dry and crispy too, and used as handy snacks for the tamariki.  This is a really simple recipe and lemon/vinegar is a very old way to make vegatables softer and easily digestable.


6-12 portobello mushrooms (depending on how many people you are making for)
2/3 tbsp Olive Oil
Juice of 1/2 lemon
2/3 tbsp Tamari
2/3 cloves of Garlic crushed
Any chopped herbs

Place mushrooms in flat dish, drizzle over Olive Oil, Lemon juice and Tamari.  Use garlic press to crush garlic over the mushrooms (I find this quite important as the juice of the garlic really make a wonderful flavour).  Sprinkle over freshly chopped herbs (or dry) and cover and leave to marinate for a few hours.  I often make this in the morning and eat them for lunch.
If you want to warm in the dehydrator they only take about 30-40 minutes.
I love the rich flavour of the oil with the mushroom and it is a much healthier option than fried mushroom but with all the taste!!!