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
- 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!