Today is a very special day, today is the ending of a three day juice fast and the creation of a new me. I went into it with the intentions of cleansing my mind, body, and soul. I wanted a challenge for myself that ended in nothing but wonderful results. I would be lying if I said it was easy. It was difficult and I found myself on an emotional roller-coaster at times; battling my mind and body. For three days straight I CRAVED marinated mushrooms. They were the only thing I craved, I had a few passing thoughts of other foods but my body kept telling me I needed to eat mushrooms. Besides wanting the benefits from them, psychologically I wanted a “meaty” type of food. My teeth longed to press into something juicy and fleshy. I didn’t realize how much we desire biting into things until I eliminated chewing from my life. Some may argue that that type of craving means we are meant to eat meat, it’s not. Our teeth are designed to bite into fleshy fruits and vegetables. Look at your teeth and compare them to the teeth of an animal such as a cat who actually needs meat to survive. Our canines look nothing like theirs, we need them to dig into apples, pears, mangos, papayas, peppers…this list goes on. Anyways, that discussion is for another day, today we are focusing on these delicious little bundles of joy. I have provided a step by step guide for this recipe, all in all it is very simple and I hope you enjoy!
Step by Step
(Full ingredient list & directions at the bottom)
1.) Wash, drain, and dry your mushrooms. Mix your marinade ingredients together in a small bowl. In a container or zip lock bag add your mushrooms first, followed by the marinade. Gently massage the marinade into the mushrooms.
2.) Place the mushrooms into the fridge for one hour to soak in the goodness.
3.) Preheat your oven to 420 degrees F. Line a small baking pan with aluminum foil, lightly spray the aluminum foil with coconut spray or whatever type of cooking spray you wish. Add the mushrooms and cook for 25 minutes.
4.) Once they are done, carefully take them out of the oven. Let them cool, and enjoy!
Ingredients list & Directions!
1/2 lb of mushrooms
6 tbsp balsamic vinegar
1 tsp melted coconut oil
1 tbsp liquid aminos
2 tbsp maple syrup
1/4 tsp black pepper
1/2 tsp thyme
pinch of salt
Wash, drain, and dry your mushrooms. Set them aside in a container or a large zip lock bag. In a small bowl mix all the other ingredients together until well combined. Pour the marinade onto the mushrooms and gently massage into them. Place them in the fridge to marinade for 1 hour. After the hour is up, preheat the oven to 420 degrees F. Line the baking pan with aluminum foil and grease. Pour the mushrooms and all of the marinade juice into the pan. Bake for 25 minutes. Carefully take the cooked mushrooms out of the oven. These were wonderful as a side dish to a sweet potato. There was enough “juice” left over to drizzle on top of the potato and the combination was perfect!
Note: If you would like these to be oil free, skip on the coconut oil and line your baking dish with parchment paper or use a silicone baking dish if you have one. You do need some type of pan with edges so the mushrooms can cook in the marinade.