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Categories:
mushrooms portobello mushroom caps extra-virgin olive oil liquid aminos tomato artichokes arugula hazelnuts hemp seeds cashew cream cashews nutritional yeast lemon garlic Shiro salt
Viewed: 52 - Published at: 6 years agoIngredients
- Marinated Mushrooms and Toppings
- 2 portobello mushroom caps
- 1 tablespoon extra virgin olive oil
- 1 tablespoon liquid aminos, or tamari
- 1 tomato, thinly sliced
- marinated artichokes
- arugula, basil, and any other additional herbs
- raw hazelnuts (optional)
- hemp seeds (optional)
- Raw Cashew Cream:
- 1 cup raw cashews, soaked overnight
- 2 tablespoons nutritional yeast
- 1 lemon, juice and zested (optional)
- 2 garlic cloves, peeled
- 1 tablespoon shiro (white) miso (optional)
- salt, pepper, and herbs to taste
Method
- Place raw cashews into a bowl. Cover with water, and soak overnight.
- Marinated mushrooms: clean the top of the caps with a damp paper towel to remove excess dirt. Carefully scoop out gills with a spoon
- Rub mushrooms with olive oil and tamari.
- Place in a dehydrator or oven at its lowest temperature for approximately 3 hours. Mushrooms will be ready when they have softened and slightly darkened. Set aside.
- For non-raw version you can lightly roast or grill the caps. In the oven roast them at 350 F for 10-15 minutes.
- Cashew Cream: rinse soaked cashews. Add rest of the ingredients together into a food processor or blender.
- Adjust seasonings as needed. For a cheesier taste, add more nutritional yeast. Add herbs, sea salt, and pepper as needed.
- To serve: Top mushrooms with artichokes as the basil, then arugula, cashew cream, more arugula or basil, sliced tomatoes, and herbs on top. You can have additional layers as you wish.
- For raw version you can grind the raw hazelnuts to top the dish.
- **Note, the cashew cream will make more than what is needed for this recipe. you can always make more mushrooms to serve 4. Or you can use as a spread in raw collard wraps, top on vegetables, or thin it out with extra virgin olive oil to make a creamy delicious dressing on salads.
- For non-raw version toast hazelnuts in a dry pan for about 15 minutes on medium until blistered and nuts are golden. Transfer to a kitchen tower and let cool. Rub off the skins and chop nuts before serving.
