Marinating Portabellas, originally uploaded by katstan.
I was never a mushroom fan before I started eating raw. I’d eat them about once a year – stuffed and baked on Thanskgiving – but that’s about it. I thought portabellas were even worse than their smaller brethren. Some vegetarians devoured them like steak but I always turned up my nose.
But raw, I suddenly love marinated portabellas. They’re amazingly delicious marinated for about an hour in 1/2 cup of olive oil, 1/4 cup of Bragg’s Liquid Amino’s, the juice from one lemon, 1 Tbsp or so of ginger, and a clove of garlic (blended). Then you can pour the leftover marinade in the caps and dehydrate for 4 to 6 hours. I’m making my third batch now. The first one was amazing. The second one I let dehydrate too long and they got a bit leathery for my taste. I can’t wait for this batch to be done. I ate one of them while they were marinating.
Hi Katherine, I’m completely new to raw food, I haven’t read a lot or experimented a lot at this stage but that will change. I’m interested to see how my Ashtanga practice is affected. Thanks for writing this blog. It’s inspiring and I’ll grab a lot of little tips along the way
Craig – all the way in Oz.
And then what?