Summer Recipe - Marinated Mushrooms in Lettuce Wraps by Ani Phyo

This recipe is inspired by a popular Korean BBQ meat dish but is made using mushrooms instead. It is super simple to make and amazingly delicious to eat. Mushrooms have been used in Chinese medicine for thousands of years to help restore our body’s balance and natural resistance to disease. They’re a great protein source too.

You will need...

• 1 tbsp tamari or nama shoyu or soy sauce
• 1/2 tbsp agave, maple of brown rice syrup
• 1 tsp toasted sesame oil
• 1 cup shitake, crimini or portabella mushrooms, sliced
• 1 tsp dulse flakes, optional

For the wraps...

• 4 lettuce leaves, iceberg or red lettuce
• 1 tbsp white miso, unpasteruised
• 1/2 cup carrot and cucumber, julienned
• 1/2 jalapeno pepper, thinly sliced

Place the tamari, agave and sesame oil in a large mixing bowl. Add the mushrooms, and dulse flakes if using, and toss to mix well. Set aside for 10 minutes or longer. Squeeze out excess fluid before serving.

To make the wraps, lay each leaf flat and spread about 1/4 tsp miso across the centre of each leaf. Top with the mushrooms, carrot, cucumber and pepper as desired.

Enjoy immediately. The marinated mushrooms will keep in the fridge for a few days. 

 

This recipe featured in the Summer 2012 Issue of Get Fresh! Magazine. 

Ani Phyo is a raw chef and the author of 4 raw recipe books. Ani's Raw Food Kitchen, Ani's Raw Food Essential's, Ani's Raw Food Desserts and Ani's Raw Food Asia. To find out more, view recipe's and watch her videos visit www.aniphyo.com