Marinated Portabellas in Ginger Vinaigrette

Alissa Cohen
Living on Live Food

Delicious mushrooms.  I take these to potlucks with non-raw people and have to beat them off to have one for myself


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 


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