Save-the-Turkey Portobello Mushroom

By: Mimi Kirk

http://youngonrawfood.com/save-the-turkey/

Ingredients

3-4 Large Portobello mushroom caps

4 Tablespoons Olive Oil

2 Tablespoons Namya Shoyu or gluten free Tamari, or Braggs Aminos

2 teaspoons poultry seasonings

A few grinds of fresh black pepper

Dash or two of water

Method

Carefully remove stems from Portobello mushrooms, Wipe with damp paper towel to clean, and thickly slice each mushroom into ½ inch strips. Whisk olive oil, Tamari, poultry seasoning, water and black pepper in a small bowl. Place mushroom strips in a baking dish and pour marinade over each mushroom. Marinate for 20 minutes to ½ hour turning occasionally. Mushrooms are like a sponge, so you might have to add a little more marinade.

Place baking dish in dehydrator until warm about 1-1 1/2 hours. Best served warm, but delish either way. If you do not have a dehydrator, place in oven on lowest temperature with the door slightly open. Test in 15 minutes to see if the mushrooms feel warm to the touch.

Serves 4-6