While in CA I had the pleasure of meeting and sharing a meal with two true raw foodists that have been so for over 10 years. They’re the early adapters, if you will, who started doing the raw thing before it was even popular. The meal we had was amazing and they were kind enough to share some ideas/recipes with me as well. They mentioned a method of “uncooking” shrooms that I knew I needed to create at home.
I’m a mushroom lover so I eat them raw all the time – on salads or dipped in hummus, but marinated and dehydrated mushrooms are even better.
This creamy white mustard is another thing that my raw friends introduced me to and it’s amazing. I’m not even a big mustard fan, I’m more of a honey mustard kind of girl, but this type had cider vinegar which gives it less of a mustard seed flavor and more sweetness. I’m a fan.
And, just in case you’re not familiar with tamari, it’s just wheat-free sauce soy sauce. 🙂
1 lb. small mushrooms (button, crimini, baby portobella)
4 tbsp tamari
1 tbsp. True Natural Taste creamy white mustard
2 cloves garlic, finely minced
Wash or brush off the mushrooms then quarter the larger mushrooms, half the medium sized, and do nothing with the small little babies. Put the mushrooms in a good sized bowl. In a small bowl whisk together the tamari and mustard, add the garlic, and pour the mixture over the mushrooms. Stir to ensure all the mushrooms are covered with the sauce and let them marinate for at least 20 minutes.
Spread the marinated mushrooms onto the paraflexx/telefexx sheet making sure…