Mushroom recipe without dehydrator

[Sunny]

I've some mushrooms and I'd like to prepare a yummy recipe, but I've no dehydrator, can somebody help please?

[heather]

CHAMPINONES AU NATURAL
4c. button mushrooms
2c olive oil
juice of 4 lemons
pinch of sea salt
4 cloves garlic (crushed)
1/2c flat leaf parsley (finely chopped)

finely slice the mushrooms and place in flat bottomed bowl. combine all ingredients and make sure mushrooms are coated completely. marinade for atleast a day, stirring occasionally.

MUSHROOM and TAHINI SARNIES
4 large mushrooms
1 avocado, peeled and stoned
1 dessertspoon of tahini
1 small red onion
1 clove garlic
4 dates, stoned

remove the stalks then slice the tops in half widthways, so that each one makes 2 circles. mash the avocado, and finely dice the onion, mushroom stalks, garlic, and dates. mix with with the tahini. put equal amounts of the mixture on each slice. eat open faced, or sandwhich the mushrooms back together.

MUSHROOM PIZZAS
4 large mushrooms
1/2c watercress
1 tomato
sprig of parsley
1 avocado, peeled and stoned
10 olives, stoned
1 small onion
1 clove garlic

remove stalks. mash the avocado and chop all other ingredients (including the stalks). mix together. divide the mixture into 4 and stuff the mushrooms. leave whole or cut into 6 wedges each (like a pizza)

[tracyinfo]

Yum, mushrooms with avocadoes! Two of my favorites!

I also marinate mushrooms in raw apple cider vinegar, water, pinch of salt! Marinate in glass jar with lid in refrigerator for several days. It will last quite a while too.

--Tracy

[rawpriestess]

You can stuff your mushrooms with pretty much any pate' and munch, they are great.

Alissa, covers portabellos with guacamole and then Nama Shoya.

Paul Nisson pours a little lemon juice on them, then drizzles almond butter on them, then thin slices of tomatoe with a touch of salt, and they are really great.

Rhio covers them with macademia nut cream with tarragon and basil yummy.

I think they are good with just about anything on them.

Good luck,
Rawpriestess

[Sunny]

Thank you all, I'll try these recipes soon,

[askcassyfirst]

A favorite in my house:

chopped portabellas
summer squash
sweet onions
red bell pepper
-marinate in olive oil, cider vinegar, celtic salt, sage, etc. Set overnight in fridge.

This started as a dehydrator recipe, but I discovered it tastes just fine without warming it. YUM!

Great in salads, scooped on crackers, etc. I started feeding it to my husband, by wrapping it in flatbread with a little melted raw cheese. (He is not following the diet as strict as me.)

YOu can also process portabellas into your basic nut pate. This is awesome. Very earthy and grounding.

Cassy :)

[Sharon in Colorado]

I marinated my mushrooms in Nama Shoyu, Plum vinegar and garlic powder overnight. They were wonderful - used them to stuff and dehydrate but you can certainly chop them up and use them in salads or as a side dish.

[Sunny]

Thank you all,

[zoetastic]

I love this (came across it in someone's livejournal) and bet it would be good on top of zucchini "noodles"

This is similar to the P. F. Chang's Mongolian Beef (but obviously not with Beef) ;)
----------------------------
2 teaspoons olive oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup Bragg's Liquid Aminos
1/2 cup water
3/4 cup "sugar in the raw"
One (or two, whatever) large portobello mushrooms
2 large green onions

Make the sauce by mixing all of the ingredients (except for the mushrooms and the scallions) in a large bowl. Cut the mushrooms into 1 inch pieces and allow to marinate in the sauce for about an hour. Cut the scallions into 1 inch pieces and add to the bowl. Nama Shoyu can be substituted for Braggs.

Zoë

[JustMe]

do raw mushrooms have the same taste and texture as cooked mushrooms or are they not so rubbery when not cooked? Thanks.

[tracyinfo]

do raw mushrooms have the same taste and texture as cooked mushrooms or are they not so rubbery when not cooked? Thanks.

JustMe, I think they have similar texture. The taste could be slightly different, depending on if you BBQ'd your mushrooms or just marinated them in a tasty raw marinade. But the texture I think are the same!

-Tracy