Marinade from ginger marinated portobellos is AMAZING!

[Vegan Princess]

I made some ginger marinated portobellos tonight. They are just now in the dehydrator so I can't tell ya how they taste yet. But I had some leftover ginger marinade and it is so amazingly good! I am eating a jicama dipped in it. It would taste great on anything. Just thought I'd share. It's probably going to become my new favorite dip/dressing. Can't wait to see how great the mushrooms taste! :D

[Carmella]

Is the recipe in Alissa's book?

We just LOVE marinated Portobellos too!

[Vegan Princess]

Yep, it's in the book on page 295. I think if I were going to make the marinade as a dressing I'd use a smidge less braggs..but I've never been a big braggs fan. Enjoy.

[Carmella]

Thanks! I just received her book a few days ago and am still not familiar with her recipes...

I've never felt totally right about Braggs. Then a little while ago, I've read in a post (sorry, don't remember where but perhaps you could banana search it!) that there is quite a controversy surrounding it. It apparently creates a sort of MSG during the fermenting process. YuK!

I think I also remember that Alissa no longer "supports" the use of Braggs.

In any case, it can easily be replaced by tamari (cooked) or Nama Shoyu (raw).

[Vegan Princess]

The marinade was much better fresh than dehydrated...perhaps the braggs is why. I bet the mushrooms would have been better just marinated and not dehydrated. I still love the marinade though!! Next time I will use namu shoya.

[Carmella]

VP,
Thanks for sharing! I needed some marinated Portobellos for our Xmas pizza and I remembered your post. The funny thing is that the ingredients are the same as what I throw into my usual marinade. Mixing them in the blender made all the difference though! Soooo creamy! Yum!