Adensspell
03-09-2008, 10:41 AM
So this is my first recipe post and being that my dehydrator is at my home in Maryland, I haven't yet tried it out. It seems however that it would work great and so here goes:
Marinated Mushrooms
4 whole portabello mushrooms
2-3 TBS Nama Shoyu
1 TBS Honey
1 large clove garlic
1-2 TBS Apple Cider Vinegar
Marinate mushrooms in sauce at room temperature, 6-8 hours or overnight for best flavor. Next day drain marinade and lightly squeeze excess from mushrooms. Coat them in «bread crumbs» and dehydrate for 1-2 hours until they are crispy.
Bread Crumbs
1 cup ground flax
1/2 cup almond flour
1 TBS pepper
Fresh herbs of choice (i.e. parsley, oregano, basil, thinking along the lines of fried chicken parmesan or eggplant parmesan)
Let me know if any of you try this...I can't wait to get home to try it!
Marinated Mushrooms
4 whole portabello mushrooms
2-3 TBS Nama Shoyu
1 TBS Honey
1 large clove garlic
1-2 TBS Apple Cider Vinegar
Marinate mushrooms in sauce at room temperature, 6-8 hours or overnight for best flavor. Next day drain marinade and lightly squeeze excess from mushrooms. Coat them in «bread crumbs» and dehydrate for 1-2 hours until they are crispy.
Bread Crumbs
1 cup ground flax
1/2 cup almond flour
1 TBS pepper
Fresh herbs of choice (i.e. parsley, oregano, basil, thinking along the lines of fried chicken parmesan or eggplant parmesan)
Let me know if any of you try this...I can't wait to get home to try it!