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Chef Adam's Rosemary Corn Shroom
and flexible recipe which I have lovingly named Rosemary Corn Shroom. I would have named it Corn Mush but that name just doesn’t convey what I was looking for.
Start by making this simple and delicious marinade. Combine the listed ingredients in the blender.
Orange Miso Marinade
¼ C chickpea miso
1/8 C olive oil
Juice from a medium orange ¼ C
2 T apple cider vinegar
2 t tamari
2 cloves of garlic
2 t minced ginger
This is enough marinade to handle 3 large portabella mushrooms. Slice them into strips and put them in a container with a sealing lid. Pour the marinade over the shrooms and shake the container to coat them. Allow the mushrooms to marinade for at least 3 hours, overnight is optimal.
Rosemary Corn Shroom
1 C Marinated mushrooms – sliced thin or chopped
2 C organic corn – fresh or frozen
½ C tomato – diced
1 T nutritional yeast
1 t fresh rosemary – minced, and a sprig to garnish
salt to taste
Mix mushrooms, nutritional yeast and corn in a bowl. Add a little marinade to the mix if it’s dry. Mince a sprig of fresh rosemary and stir in. Place in the dehydrator set to 115 F to warm for 20 minutes. Stir after 10 minutes. Portion mixture into serving dishes and top with tomato and bit of fresh rosemary. This recipe serves 2-4 depending on the portion size.
Greetings from the Live Food Experience! Chef Adam Graham here with a tasty raw veggie side dish recipe. It’s an honor to be one of the chefs involved with the launch of 80 percent raw. In the spirit of celebrating life and new beginnings I have put together a simple
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