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"Roasted" Mushrooms with Fennel Salad

Thursday, December 15, 2011

As you probably know by now, I like to keep it simple. I prefer to spend no more than 20 minutes in the kitchen and still create something delicious.This dish is really quick to prepare but you'll need time to leave it in the dehydrator for a while. It's so delicious though that it's really worth waiting for and your house will smell heavenly! The mushrooms are just like roasted mushrooms and are nicely complemented with a simple salad that is not heavy on dressing or overpowering herbs, etc.
As I mentioned before, mushrooms are incredibly healthy and fennel bulbs are very rich in antioxidants and have anti-inflammatory and anti-cancer qualities. They're also a very good source of fiber and some vitamins and minerals such as vitamin C (to boost your immune system), folate (a B vitamin that will help reduce your homocysteine levels and lower your chances of a heart-attack), and potassium (to help  lower high blood pressure). These precious bulbs have other medicinal qualities too. They can improve digestion, help with urinary tract infections (UTI), and even provide relief from migraines! Of course it's always an option to just eat them for their unique flavor...

"Roasted" Mushrooms
(Serves 2-3)
~20 white button or crimini mushrooms
1/4 red onion
2 in sprig of rosemary
4 tbsp olive oil
4 tbs nama shoyu (contains soy!)

1. Brush the dirt off the mushrooms, trim the ends of the stems if necessary and quarter each head.
2. Prepare the marinade by mixing the olive oil, shoyu sauce, and a little water.
3. Take the rosemary leaves off the sprig, chop them really fine and mix with the oil and shoyu.
4. Slice the onion and toss everything in a bowl to mix well.
5. Place it all in the dehydrator (leaving them in a relatively flat bowl works best) for a couple of hours at 115ºF (46ºC) and toss them around every 15-20 minutes or so.

Fennel Salad
(Serves 2-3)
1 apple ( I used a Fuji but I think green apples would work really well. Just use your favorite kind or whatever you have available)
1 fennel bulb and some of the feathery top (that looks a lot like dill)
few slices of red onion
2-3 tbsp of walnut oil
dulse flakes
Optional: chopped walnuts, salt & pepper or herbs of your choice

1. Quarter the apple, remove the core, and slice the quarter pieces crosswise and as thin as possible.
2. Slice both the fennel bulb and the onion paper thin (or as thin as you can).
3. In a salad bowl, toss everything with walnut oil, sprinkle with dulse (add salt and pepper if you like) and garnish with some of the feathery parts of the fennel chopped up.

Now the question is, why would you go to a restaurant?

Featured in Funky Raw, UK's raw food magazine

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