Couldn't believe the freshness of the Swiss Browns at the supermarket. They are edible raw, but not everyone takes perfectly well to them like the portebellos. So they need to be marinated. And I did so most luxuriously with mulberry enzyme and brown rice vinegar.
For 3 tubs (300g) of mushrooms
Marinade:
4 tbs brown rice vinegar
3 tbs mulberry enzyme by SCWO
1 tbs raw honey
1 tbs sesame oil
1 tsp sea salt
5 tbs macadamia oil/coconut oil
liberal sprinkles of thyme and sage
Toss and leave it a covered bowl for half hour at least and see the whole mass of mushroom 'cook' before your eyes, releasing their lovely juices and sucking in the flavoursome marinade.
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