Raw Stuffed Shitake Recipe

from Raw Chef Dan

First, pat mushrooms caps with a dash of raw soy sauce and pumpkin seed or sesame oil.
Set aside and let marinate for a couple of hours.

Stuffed Shitake Filling
Blend in a food processor:
1 cup pine nuts
½ cup tarragon
½ tsp sea salt
To serve:
Fill each mushroom cap with a spoon of Pine
Nut Filling and top with a thin slice of fresh ripe
mango, 2 small strips of scallion and a sliver of
jalapeno pepper.

All ingredients should be organic when ever possible