Take your portobello mushrooms, and clean and destem them. Save those stems!
Mix the above well, submerge the portabella caps in the liquid, turn to coat all parts of the mushroom caps, and then place the caps on a Teflex lined dehydrator sheet.
Now cut the stems in half length-wise, and put them in the liquid, turn to coat, and put those on the dehydrator sheet as well.
Set the dehydrator to 115 degrees, and leave the mushrooms in until they are just tender and soft. For me it takes between 3 and 5 hours, depending on the size of the mushrooms.
And use the stems to toss into a pasta or other dish, or as a garnish.
These will keep for up to a week if wrapped well in plastic wrap, but they are so delicious you will want to eat them right up.
Serving
Suggestions
These portabellas are perfect on a sandwich or, if you want to go 100% raw, just on a plate cut up like steak. They are delicious!
Originally Submitted
3/27/2009
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