Book:
Living on Live Food
200603
Delicious mushrooms. I take these to potlucks with non-raw people and have to beat them off to have one for myself
Ingredients:
4 large portabella mushrooms
1/2 c olive oil
1/4 c Bragg liquid aminos
1 TBSP fresh ginger
1-1 1/2 TBSP lemon juice
1 clove garlic
Directions:
Wash and stem mushroom caps
in a blender combine the rest of the ingredients and blend until smooth
place mushrooms and vinaigrette in a large bowl and marinate for at least 1 hour (I normally poke holes in the mushrooms also)
place caps stem side up on a dehydrator screen and pour a bit of the remaining vinaigrette in the base of the caps
dehydrate at 105 degrees for 4-6 hours or until soft