Marinated Mushroom Spread

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I saw a photo of this marinated mushroom spread that just looked so good I had to try it, even though the version I saw was raw, sadly I don’t have the equipment for that but I can try and make my own version of something like that!

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The last time I made something close to this was for the vegan meat balls and I have to say, marinated mushrooms are simply AMAZING, and having it as a dip is an ingenious idea. I absolutely applaud whoever that came up with the idea!

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I really have to say, when you put mushrooms with garlic and onion, then heaps of spices and olive oil, it becomes something else. In my entire life, I don’t think I’ve tasted mushrooms so good, except when it’s marinated like that!

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You can have this with homemade bread, bread made from veggie pulp (I have a couple of recipes on this site even, go to the bread section to find them), or just toast, sandwiches and such. There are endless possibilities!!

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Marinated Mushroom Spread

1/4 cup sunflower seeds, pre-soaked
4 cups chopped cremini/baby bella and fresh shiitake mushrooms
1/2 medium yellow onion, diced
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon sesame oil
1 tablespoon low sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon pure maple syrup
A pinch Himalayan/sea salt
A few sprinkles ground pepper
A few sprinkles white sesame seeds
5 fresh basil leaves

Topping
A sprinkle of black and white sesame seeds
3 fresh basil leaves

Measure 4 cups of cremini/baby bella and fresh shiitake mushrooms and wash them, then drain out all the water. Chop them up into quarters or desired sizes and put it in a large bowl. Finely dice the onion into small cubes, and chop the garlic in small pieces and put it all together.

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In a separate small bowl, combine the olive oil, sesame oil, soy sauce, onion powder, garlic powder, chili powder, dried basil, pure maple syrup, salt and pepper. Stir it up for a few seconds.

Put 1/4 cup of sunflower seeds in warm water and soak for about 15 minutes.

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Once the sunflower seeds have finished soaking, drain out all the water and dry it a little if possible, then combine it with the mushrooms.

Drizzle the marinate into the mushrooms and stir until everything is even. Then, sprinkle the white sesame seeds and get 5 fresh basil leaves and rip them into small pieces and add it in as well. Stir again until everything is even. Leave the mushrooms in the marinade for about 20 minutes.

Preheat oven to 300°F (148°C) 15 minutes before you’re ready to cook.

Spray some non-stick cooking oil on a 9×13 inch oven tray and put everything in the bowl on the tray, then spread it out evenly.

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Bake in the oven for about 45 minutes.

Put everything in the oven tray into a food processor or blender and give it a quick few pulses until it becomes minced. Do not overdo it, and don’t leave it on, otherwise it will become thick mushroom soup paste.

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Spoon everything out onto a bowl, add a sprinkle of black and white sesame seeds, dice up 3 more fresh basil leaves and add it to the mixture. Stir until it’s well mixed, and serve with bread, toast and anything else you can imagine.

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Marinated Mushroom Spread
 

Ingredients
  • ¼ cup sunflower seeds, pre-soaked
  • 4 cups chopped cremini/baby bella and fresh shiitake mushrooms
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon dried basil
  • ½ teaspoon pure maple syrup
  • A pinch Himalayan/sea salt
  • A few sprinkles ground pepper
  • A few sprinkles white sesame seeds
  • 5 fresh basil leaves
Topping
  • A sprinkle of black and white sesame seeds
  • 3 fresh basil leaves

Instructions
  1. Measure 4 cups of cremini/baby bella and fresh shiitake mushrooms and wash them, then drain out all the water. Chop them up into quarters or desired sizes and put it in a large bowl. Finely dice the onion into small cubes, and chop the garlic in small pieces and put it all together.
  2. In a separate small bowl, combine the olive oil, sesame oil, soy sauce, onion powder, garlic powder, chili powder, dried basil, pure maple syrup, salt and pepper. Stir it up for a few seconds.
  3. Put ¼ cup of sunflower seeds in warm water and soak for about 15 minutes.
  4. Once the sunflower seeds have finished soaking, drain out all the water and dry it a little if possible, then combine it with the mushrooms.
  5. Drizzle the marinate into the mushrooms and stir until everything is even. Then, sprinkle the white sesame seeds and get 5 fresh basil leaves and rip them into small pieces and add it in as well. Stir again until everything is even. Leave the mushrooms in the marinade for about 20 minutes.
  6. Preheat oven to 300°F (148°C) 15 minutes before you’re ready to cook.
  7. Spray some non-stick cooking oil on a 9×13 inch oven tray and put everything in the bowl on the tray, then spread it out evenly.
  8. Bake in the oven for about 45 minutes.
  9. Put everything in the oven tray into a food processor or blender and give it a quick few pulses until it becomes minced. Do not overdo it, and don’t leave it on, otherwise it will become thick mushroom soup paste.
  10. Spoon everything out onto a bowl, add a sprinkle of black and white sesame seeds, dice up 3 more fresh basil leaves and add it to the mixture. Stir until it’s well mixed, and serve with bread, toast and anything else you can imagine.


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