Marinated Portabella Mushroom Strips

marinated-portabella-mushrooms

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.

sliced-portobella
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.

marinating-portabella

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.

portabella-into-dehydratordehydrated-portabella-strips

Marinated Portabella Mushroom Strips
 
Prep time
Cook/Dehydrate time
Total time
 
A great filling for your wraps or sandwiches. Add to your salads for a filling flavorful meal. Adjust seasonings to match the theme of your meal.
Author:
Recipe type: Main Dish
Cuisine: Raw Vegan
Serves: 4-6 servings
Ingredients
  • 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
Instructions
  1. Slice mushroom caps into ½ - 1 inch strips
  2. Place mushroom strips into a zip-top bag
  3. Add marinade ingredients
  4. Close bag and flip bag over repeatedly and move mushrooms strips around until ingredients are well mixed and strips are coated with marinade
  5. Let marinate in refrigerator for 2-6 hours
  6. Spread evenly on a teflex lined dehydrator sheet
  7. Dehydrate at 110 degrees until strips are leathery (10-14 hours)
  8. Store in an airtight container in the refrigerator

 

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

2 comments on “Marinated Portabella Mushroom Strips

  1. Of course portabellas are ideal, though can I use the left over baby bellas I have from the Sausage Crumbles recipe? Also I’m a huge fan of the website!

    • Michelle, I am a big believer in experimentation so give it a try. I have used baby Bellas in other dehydrated recipes and see no reason it shouldn’t work here too. Let me know how it works out. Glad you like what we have going on here.

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