Raw Food Magazine – Pink Oyster Mushroom Rolls

Pink Oyster Mushroom Rolls

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Print Recipe
Pink Oyster Mushroom Rolls
Serves
Serves
6
6
Level
Level
Easy
Easy
Ingredients
Ingreds.
9
9
Total
Total
20min
20min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pink Oyster Mushroom Rolls
Serves
Serves
6
6
Level
Level
Easy
Easy
Ingredients
Ingreds.
9
9
Total
Total
20min
20min

SUSHI, I believe that sushi can be an opportunity for everyone to get creative. Yes- most people believe that sushi consists of raw fish and rice…nope- I beg to differ! Sushi should be looked at as “cut up ingredients all wrapped up in nori (seaweed sheets)”! I also think that is an opportunity to get your veggies in. Today I went to the farmers market and was faced with the sea of organic fruits and veggies. The one thing that stood out, besides the tip-of-my-thumb sized organic blueberries that I bought, was a vendor that had pink organic oyster mushrooms.

AMAZING–I have never seen PINK oyster mushrooms! Apparently they taste the same as white oyster mushrooms but are a vibrant pink hue… very curious and beautiful! Instead of searing them or marinating them like most do, I decided to make a raw dish– hence the PINK OYSTER MUSHROOM ROLL was born.

SUSHI, I believe that sushi can be an opportunity for everyone to get creative. Yes- most people believe that sushi consists of raw fish and rice…nope- I beg to differ! Sushi should be looked at as “cut up ingredients all wrapped up in nori (seaweed sheets)”! I also think that is an opportunity to get your veggies in. Today I went to the farmers market and was faced with the sea of organic fruits and veggies. The one thing that stood out, besides the tip-of-my-thumb sized organic blueberries that I bought, was a vendor that had pink organic oyster mushrooms.

AMAZING–I have never seen PINK oyster mushrooms! Apparently they taste the same as white oyster mushrooms but are a vibrant pink hue… very curious and beautiful! Instead of searing them or marinating them like most do, I decided to make a raw dish– hence the PINK OYSTER MUSHROOM ROLL was born.

Ingredients
Servings:
Units:
Directions
Prep
5 min
Total
20 min
  1. Cut your avocado in half and pit and scoop out the meat in a small mixing bowl.
  2. Add the minced ginger, jalapeño, lemon juice and lemon zest.
  3. Mash this well until smooth with a fork, reserve, this is your avocado mix.
  4. Lay 1 nori sheet on your sushi rolling mat shiny side down and the stripes going vertical on both the nori and the mat.
  5. Evenly spread 1/4 of the avocado mix on the lower 2/3 of the nori sheet end to end.
  6. Now lay a single high but 2 across row of 1/4 of the green onion strips in the middle of the avocado layer.
  7. Below that add a single layer of 1/4 of the parslane leaves.
  8. Above the onion layer, add a single layer of 1/4 of the mushroom pieces.
  9. Add a single high but 3 across layer of 1/4 of the pepper strips below the parslane layer.
  10. Now add a single high but 2 across layer of 1/4 of the cucumber matchsticks below that.
  11. Starting from the bottom, slowly start rolling the nori over the filling. Slowly and gently for the roll evenly side to side to make a tube, these will be thin rolls.
  12. Wet the seam with clean water on your finger and seal then place onto a dry clean flat surface with the seam down.
  13. Repeat with the remaining ingredients. While using a clean and very sharp knife, trim the ends of the roll (yes as the chef you get to eat this part).
  14. Now cut the roll into 6 even pieces, wipe your knife with a damp clean paper towel in between each cut for best results. Arrange on your serving plate and enjoy! P.S. – no dipping sauce needed.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Note: A CHEF’S TIP: only buy your mushrooms from an organic and reputable source, like at a farmers market.

pink oyster rolls RFMP

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Votes: 1
Rating: 5
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Intro-raw-food-reset
Intro-raw-food-reset
Intro-raw-food-reset
Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…

 

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