Marinated Portabella Mushroom with Creamy Dill Sauce – RAW!!
This is a fairly easy dish to make, it does require some marinating and a dehydrator. If you don’t have a dehydrator you could use our oven at the lowest temperature. Just remember anything heated over 115degrees usually gets cooked and it’s not raw then.
I used smaller sized Portabella Mushrooms in this recipes, but bigger ones can be used to, you just might need to substitute more marinade.
– 4 Portabella Mushrooms (small ones are still a good size) this served 2 people
– 3 tbsp cold pressed olive oil
– juice 1/2 lemon
– 2 tsp Tamari
– 1 organic Garlic minced
Mix all together in a bowl and add mushrooms, making sure they are coasted. Toss or stir every so often, leave to marinate for 2 – 3 hours.
Once marinated, place in dehydrator and dehydrate for 4 – 5 hours.
Marinated & Dehydrated sliced mushroom.
Creamy Dill Sauce
– 1 cup raw Cashews
– 4 oz Water
– juice 1/2 Lemon
– 1 organic Garlic clove
– 1/2 tsp Celtic Sea Salt
– 1/4 – 1/2 cup organic Dill
Throw all ingredients into your Vitamix (blender or processor) and blend well until smooth. A little more water may be added for desired consistency. As you can tell I made my sauce a little on the thick side with just 4 oz of water.
Slice up Mushroom and place on plate and pour Creamy Dill Sauce on top, I added a little more dill which is optional. This could also go on Zucchini noodles, pasta or rice but it tastes great on it’s own!!
This I served with a Quinoa Salad which the recipe will follow.