It’s Thyme for Marinated Mushrooms

4oz. white button or cremini mushrooms, brushed clean and sliced thin

Juice of 1 lemon (2-3 T)

¼ C extra virgin olive oil

1 T fresh thyme leaves, chopped (or 1 t dried)

1 clove garlic, minced

½ t sea salt – more to taste

Fresh chopped parsley, for garnish

Toss sliced mushrooms with remaining ingredients. Marinate 1 hour at room temperature or up to 3 hours in the refrigerator. The mushrooms can also be quartered, which is nice if you are using them for an appetizer platter (poke with a toothpick); if you choose to quarter the mushrooms, marinating time may be slightly longer. Serve chilled. Serves 2-3.

Note: mushrooms will be fine the following day although the texture will be softer, well-marinated and release a lot of juice.


Sea-Sar Dressing

This is a vegan Caesar dressing. Dulse flakes, available from health food stores, are high in manganese and other minerals. They also contain sea salt.

2 t Dijon mustard
2 cloves garlic
1/3 C lemon or lime juice, or a combination
½ t Worcestershire sauce
1 ½ t dulse seaweed flakes
¼ t sea salt
¼ C water or mineral broth
½ C olive oil

In a small bowl or food processor, combine the mustard and garlic; slowly add the lemon juice and stir/pulse until creamy. Add the dulse flakes, Worcestershire, salt and water. Stir/pulse to incorporate. Let this mixture sit for about five minutes to allow the dulse to permeate the dressing. Slowly add the olive oil, pulsing or whisking, to emulsify. Makes ¾ C of dressing.