I am finally back to creating flavorful and soulful recipes in my kitchen after a 22 day break for a juice fast. I feel great, lighter, more focused on eating raw and ready to see what I can create. I am exploring using much less oil without giving up the great taste.
This recipe features hearty portabella mushrooms that are marinated and then dehydrated to create a nice addition for sandwiches, wraps or to toss into salads. The marinade can easily be modified to fit the theme of your meal. By using different spices or herbs these can go Thai, Chinese, Mexican, Indian, North African, Cajun or whatever your heart desires!
I began by slicing up some portabella (portobello) mushrooms. I sliced mine about ¾ of an inch. Go thinner or thicker for different textures and different uses.
I then added all the marinade ingredients and the sliced mushrooms to a zip top bag. I flipped the bag over and over until all the ingredients were well mixed and the mushrooms were well covered. Then I let it sit in the refrigerator for several hours.
Next I spread them out on a teflex lined dehydrator sheet. I popped these in my dehydrator at 110° for about 12 hours or until they were still moist but a bit leathery. I put these in the fridge for an easy addition to my wraps, sandwiches and salads.
- 3-6 medium or large portebella mushroom caps
- Juice of ½ lemon
- 1 tsp olive oil
- 1 TBL Organic Shoyu, coconut aminos or soy sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Slice mushroom caps into ½ - 1 inch strips
- Place mushroom strips into a zip-top bag
- Add marinade ingredients
- Close bag and flip bag over repeatedly and move mushrooms strips around until ingredients are well mixed and strips are coated with marinade
- Let marinate in refrigerator for 2-6 hours
- Spread evenly on a teflex lined dehydrator sheet
- Dehydrate at 110 degrees until strips are leathery (10-14 hours)
- Store in an airtight container in the refrigerator