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Stuffed Mushrooms
By Cynthia Beavers
(These can be served as is, or dehydrated beforehand.)
4 Portobello mushrooms or 16 small mushrooms
4 cups purified water
1 dash extra virgin olive
oil
2 lemons juiced
4-5 cloves garlic minced
3 Tbsp oregano leaves
1 cup Nama
Shoyu
2 tsp organic pepper
2 cups raw almond,
soaked
1 cup pine
nuts
½ cup sun-dried
tomatoes, soaked
½ cup basil leaves
½ cup cilantro, chopped
1 ½ teaspoon light unpasteurized miso
½ tsp cumin
Clean and trim mushrooms. Fill a large bowl with filtered water, dash
of olive oil, juice of one lemon, 3 cloves of minced garlic, oregano,
1 teaspoon of the pepper, and ¾ cup Nama Shoyu. Mix well by hand
and add mushrooms. Let them marinate for at least 2 hours.
In the mean time make the Sun-Dried Tomato Pate stuffing: Put all almonds,
pine nuts, sun-dried tomatoes, basil, miso, cumin, juice of 1 lemon, remaining
garlic, pepper, dash of olive oil into food processor. Blend and taste.
If it needs more salty flavor, add a bit of Nama Shoyu to taste. Add water
as needed to blend, ¼ cup at a time.
Next, remove the mushrooms from marinade and drain, then pat dry and
stuff with Sun-Dried Tomato paste. Dehydrate at 100-105 degrees for about
3-5 hours depending on how you like the texture. You can also eat them
without dehydrating.
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