Mushrooms share more genetic material with animals than with plants – they’re the only plants that provide vitamin D, and the B-12 found in the fungi is the same as that found in meat. They’re also an excellent source of potassium, riboflavin, niacin and selenium, and if you believe ancient Greeks, they give warriors strength in battle.
They also have a savory flavor and texture that makes them a tasty alternative to meat. And marinated, as in the recipe below, they can be used in a salad or sandwich, as an appetizer or side dish.
- 1 tbsp sea salt
- 12 medium sliced mushrooms
- 10 tbspns olive oil
- 1tbsp apple cider vinegar
- 1 garlic clove, minced
- 1/2 tbspn lemon zest
- ½ tbspn orange zest
- ¼ tspn sea salt
- freshly ground pepper to taste
- ¼ cup basil, chopped
- Wash mushrooms, drain and pat dry. Place in colander on covered surface and sprinkle with 1 tbsp sea salt. Toss and let sit for 45 minutes. Gently rinse and pat dry.
- In large bowl, mix remaining ingredients. Add mushrooms and toss. Cover and let sit in the refrigerator for an hour.