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Marinated Portobello Mushrooms with Saffron Béarnaise Sauce

Marinated Portobello Mushrooms with Saffron Béarnaise Sauce

Julie Mitsios has kindly let us share her famous recipe from her book Eat More Raw

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Mushrooms are quite often referred to as meat for vegetarians. They are also one of the best sources of savoury umami flavour. Portobello mushrooms, when marinated, are so juicy and flavourful. They are high in vitamins B and D and protein.

Prep: 20 minutes
Marinate: overnight
Equipment: blender
Serves: 4 

 

4 large portobello mushrooms

MUSHROOM MARINADE

SAFFRON BÉARNAISE

  • 1 cup cashews, soaked 4 hours
  • pinch saffron infused in ½ cup hot water for 30 minutes
  • 1 tablespoons apple cider vinegar 
  • 1 tablespoon olive oil
  • 1 teaspoon mustard
  • ¼ teaspoon salt

TO SERVE

Mixed salad with radish and cucumber
Mustard dressing (page xxx)

 

To marinate the mushrooms

Wipe any dirt off the mushrooms and cut off the stalk. Place the mushrooms in a glass container.

Place all the ingredients for the marinade except the tarragon in a blender and blend until emulsified. Pour on top of the mushrooms so they are covered and sprinkle on the tarragon.

Cover and refrigerate overnight. Check the mushrooms the next day and turn over to ensure both sides are marinated well. Alternatively, you can place the container in a dehydrator at 46 °C (115 °F) for 3–4 hours or until tender. The time will depend upon how thick your mushrooms are. This will speed up the marination process. Slicing the mushrooms in advance will also speed up the marination.

To make the béarnaise

Drain and rinse the cashews thoroughly. Place in a blender with all the other ingredients and blend until smooth.

To serve

Slice the radish thinly: about 1 mm thick on the mandoline if you have one otherwise as thin as possible with a knife. Likewise, slice the cucumber thinly, about 2 mm thick. Toss with the salad greens and mustard dressing and place on a plate.

Remove the mushrooms and place on a paper towel for a few minutes to drain off any excess marinade. Slice them and place on the plate.

Serve with the béarnaise on the side.

Note You can use the mushroom marinade for another batch of mushrooms. I love to slice Swiss brown mushrooms and have them marinating in this liquid so that I can easily add them to any dish.

Mustard Dressing

Prep: 5 minutes
Equipment: blender
Makes: 1¼ cup
  • 1 cup olive oil
  • ¼ cup lemon juice
  • 1 tablespoon mustard
  • 1 tablespoon coconut nectar
  • ¼ teaspoon Celtic salt
 Place all ingredients into a blender and blend until smooth. Use immediately or refrigerate for 2 weeks.

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