A nice nut pate in your choice of mushrooms
Ingredients:
1 c each soaked walnuts and almonds
2 c celery hearts
1 c sweet onion, chopped
1/4 c fresh lemon juice
1/8 c celtic salt
6 med portabella mushrooms, or 12 large white mushroom caps
Directions:
Put all but mushrooms in food processor, blend to smooth
fill each cap generously with stuffing mixture
place stuffed mushrooms directly on dehydrator screen without using
the teflex sheet
dehydrate at 105 for 6 hours, serve warm