Stuffed Mushrooms


An appetizer that no one will ever know is a raw food

Janice Welsh
mushrooms, pecans

1 package of mushrooms
1 1/2 c pecans
1 tsp or more of tamari sauce to taste
about 1 tsp of poultry seasoning
about 1/2 tsp brushed sage to taste
1/4 c finely chopped onions
1/4 c finely chopped celery
sea salt optional to taste


remove stems from mushrooms, soak both the tops and stems with enough
tamari to just cover for about 2-3 hours until mushrooms become soft
filling: ground the pecans in the food processor first then add the onions,
celery a few of the stems, tamari sauce and a little water to make a pate
add poultry seasoning, sage and salt to taste. Fill the mushroom tops with
the pate and decorate with olive slices or thinly sliced red pepper