I need mushroom ideas, please.

[Vegan Princess]

I love mushrooms. Lately I have been finding lovely shitakes and oyster mushrooms. But other than marinating them in the ginger marinade (which I love), I have no idea what to do with them! Help please! I don't like their taste just plain. I think it's their texture and subtle taste I like so much.

[RawFoodieMom]

There's some wonderful mushroom ideas in this thread:

http://www.rawfoodtalk.com/showthread.php?t=23750&highlight=pesto+basil+stuffed+mushrooms

Debra

[SmilingRawDancer]

I've started dehydrating them with cayenne and garlic powder sprinkled on them.
They're REALLY good.

I just slice them and sprinkle and eat.

<3

[Vegan Princess]

Thanks rawfoodie.

Smilingkyle - how long do you dehydrate for? Thanks.

Cindy

[Beckla]

I adore button mushrooms stuffed with olive tapenade (alissa has a great recipe) and dehydrated for a couple hours. I keep them on hand to "pop".

[SmilingRawDancer]

Thanks rawfoodie.

Smilingkyle - how long do you dehydrate for? Thanks.

Cindy

Overnight, or untill they look and feel crunchy :)
That's what I love about dehydrating, it's not hard to figure out :)
I leave my dehydrator on at about 115 degrees or so :)

[rawpriestess]

Oh mushrooms, I love them

pesto stuffed mushrooms,

cream of mushroom soup

marinated mushrooms in spring rolls with orange ginger dressing

mushrooms in lasagna

mushrooms stuffed with barley nut burger

mushrooms marinated in garlic, olive oil, and nama shoyu, and dehydrated

mushroom rice, i.e. marinated mushrooms dehydrated with cauliflower or parsnips

fresh vegetable stew

[aubrey]

Asian Mushroom Wraps

1 large portabella mushroom
1 carrot
1 stalk of celery
1 green onion/shallot
1/2 chili pepper (more or less, optional)
1/2 tsp. cumin
1 tsp. curry powder
sea salt
pepper
cayenne pepper
2 Tbs. coconut oil
1/8 c. coconut

Blend coconut, coconut oil, spices, and pepper in the food processor until fine/smooth. Add the onion, and chop. Add the celery and carrot and chop until coarse. Add the mushroom and chop until somewhere between fine and coarse.

Bean sprouts
1/2 avocado
lettuce leaves

Take a lettuce leaf and smear some avocado in the leaf. Then add bean sprouts and mushroom mix. Wrap up and eat. Yummies!

[EastCoastie]

Hi Vegan Princess,

Have you tried HealthisRaw1's World's Greatest Not Meat Loaf. It starts with mushrooms and is it ever simple to make and delic...

Here's the link http://www.rawfoodtalk.com/showpost.php?p=161626&postcount=1 and here's the link of a picture of it http://www.rawfoodtalk.com/showpost.php?p=219689&postcount=92. . .

EC

[Vegan Princess]

So many great ideas! RP any idea where I can find that orange ginger marinade? Sounds yummy!

Cindy

[rawpriestess]

YES, it's my recipe

I love this sauce

I use it to dip my spring rolls in

2 tablespoons orange juice
2 tsp grated ginger
1/2 tsp grated carrot
2 dashes cayenne pepper
2 tablespoons agave' nectar

stir together, and dip away, mmmmmmmmmmmmmmm

[razza]

YES, it's my recipe

I love this sauce

I use it to dip my spring rolls in

2 tablespoons orange juice
2 tsp grated ginger
1/2 tsp grated carrot
2 dashes cayenne pepper
2 tablespoons agave' nectar

stir together, and dip away, mmmmmmmmmmmmmmm

I knew I recognized that name; my sister (who isnt to bright ) fell for her "stuff" on ebay. My sister and two others that she ripped money off of is in the process of getting her arrested. :mad:
So did she lose weight raw or by "spells"

http://stores.ebay.co.uk/Enchanted-Castle_W0QQcolZ4QQdirZ1QQfsubZQ2d33QQftidZ2QQtZkm


http://cgi.ebay.co.uk/WEIGHT-LOSS-POTION-and-SPELL-cast-by-psychic-WITCH_W0QQitemZ300068195123QQihZ020QQcategoryZ1927 0QQcmdZViewItem

[RawVee]

Mix with sprouted buckwheat or quinoa, sunflower seeds, tahini, carrot pulp and spices and make burgers in the dehydrator. :)

[Carmella]

We made the following recipe again for dinner last nite and it is deeeeeelish! I've never made it with Porcinis, using criminis or Portobellos instead. My guess is that it would be delish with just about ANY mushies!

Mushroom Stroganoff
By Cherie Soria

&#189; cup dried porcini mushrooms
1 &#188; cups water

Marinated Crimini Mushrooms
3 cups crimini mushrooms, sliced 1/8" thick
2 tablespoons red onions, minced
2 tablespoons olive oil
1 &#189; teaspoon wheat-free tamari
&#189; teaspoon garlic powder

Zucchini Noodles
12-16 medium zucchini, peeled (about 2 lbs)
1 teaspoon crystal salt

Cream Sauce
1 cup reserved mushroom soaking water
1 cup almonds, soaked for 8 to 12 hours
2 cups reserved zucchini centers, chopped (see direction #3, below)
2 tablespoons dark miso
1 &#189; teaspoons shiitake powder
1 teaspoon nutritional yeast
&#189; teaspoon paprika
&#189; teaspoon crystal salt
&#188; teaspoon garlic powder
⅛ teaspoon pepper, ground Fresh ground black pepper

1. Soak the porcini mushrooms in water until soft, about 1 hour.

2. In a shallow bowl, whisk together the onions, olive oil, tamari, and garlic powder. Add the crimini mushrooms and toss until all the mushrooms are thoroughly coated. Set the mushrooms aside to marinade for 30 minutes.

3. Using a vegetable peeler, shave the peeled zucchini lengthwise, rotating the zucchini a few degrees each time, to form thin planks resembling wide egg noodles. Once you reach the seedy center of the zucchini, stop and reserve the core for the sauce. Sprinkle the “noodles” with salt. Gently toss and set aside for 30 minutes.

4. Drain the water from the porcini mushrooms and rough chop. Retain the mushroom soaking water to use in the recipe.

5. Put the almonds and the mushroom-soaking water in a blender and blend to form a smooth thick cream. Pour the cream into a mesh bag and gently squeeze the mixture to remove the pulp. Only the strained cream will be used. Refrigerate or freeze the pulp for another recipe.

6. Drain the liquid from the crimini mushrooms and put 1/3 of the mushrooms into a high powered blender, along with half the cream, all the soaked drained porcini mushrooms, the leftover chopped zucchini centers, the dark miso, shiitake powder, nutritional yeast, paprika, salt, garlic powder, and pepper, and blend until smooth and creamy. Add the remaining almond cream and pulse to blend. Do not continue blending the gravy once the remaining cream has been mixed in, or it will become frothy. It should just be mixed in.

7. Gently squeeze the zucchini to remove the salt and excess moisture. Towel dry the softened zucchini noodles so they are dry (otherwise the moisture will thin the sauce and it will not cling to the noodles). Toss the noodles into the cream sauce.

8. Put the mixture in a shallow rectangular glass baking dish approximately 8 1/2-inch by 13-inch (lasagna-type), top with remaining marinated crimini mushrooms, and place it in the dehydrator set at 135 degrees for 1 hour.

9. Serve warm from the dehydrator, topped with a sprinkle of fresh ground pepper.

Serves 6

[RawVee]

Carmella, you just made me drool on myself. :D

[Carmella]

He he! Well, I have to admit it's serious drooling material! ;-)

PS I just love your avatar, RawVee! Aren't you just gorgeous, girl!!!

[RawVee]

He he! Well, I have to admit it's serious drooling material! ;-)

PS I just love your avatar, RawVee! Aren't you just gorgeous, girl!!!

Thank you, Carmella! You're a sweetheart. And dang gorgeous yourself!!!

:)

V

[PATH301]

This is just something simple that I had last night:
Take a portabella scrap out the dark brown fins - Yucky part,
Wash it cut it up into 1/2" x 2" pieces dip them into a olive oil with aged garlic, sea salt and basil and thyme mixture - tasty:D

[razza]

This is just something simple that I had last night:
Take a portabella scrap out the dark brown fins - Yucky part,
Wash it cut it up into 1/2" x 2" pieces dip them into a olive oil with aged garlic, sea salt and basil and thyme mixture - tasty:D

What do you mean "aged garlic"?

[PATH301]

I have a couple glass bottles of olive oil. One just plain - one that has several garlic cloves in it that are freshly cut t taste and some that have been in the oil for a while it has a more deep richer flavor,(IMO), and one with basil, thyme, oregano, dill, little cayenne. You can be totally creative to what ever you like the most.:)

[islesgirl]

Hi EastCoastie, This recipe sounds and looks so yummy and I have filed it and hope to make it one of these days. Thanks for sharing. If I run into problems I may get back to you on this one.
Sue. xxoo

[jacsam]

I love Alissa's stuffed portabella recipe in her book. I've actually make it and put it on whatever mushroom I have on hand...YUM
!!!