Raw Food Recipe – Mushroom Stroganoff

I need to admit that a decent, flavorsome, rich mushroom stroganoff has forever been one of my #1 “prepared food” recipes, so I chose to explore today with a crude rendition and how has everything turned out? Do the trick to say I just licked the plate clean. Indeed, truly!

Here is the recipe we made tonight for Raw Food Mushroom Stroganoff:

Time:
2 hours’ drenching (cashews), which can occur during the parchedness time ~ 15 minutes for slashing and arrangement ~ 2-3 hours in dehydrator, to warm through

Fixings:
Sauce

1/2 cup cashews – drenched for 2 hours and flushed
1 tablespoon lemon juice
1 tablespoon tamari
liberal teaspoon dim miso glue
1/2 cup water
1 level teaspoon dried zatar preparing psychedelic mushrooms Australia or 1 teaspoon new thyme leaves and a sprinkle of sesame seeds
1 level teaspoon paprika powder
Little spot of ocean salt

The rest!

1 huge Portobello-style mushroom
5 or 6 chestnut mushrooms
2 spring onions (scallions)
1 little clove garlic

Presented with:

4-5 cabbage leaves
1 tablespoon olive oil
sprinkling of your number one grew seeds

Discretionary: a modest bunch of coriander leaves

Instructions to Make It

Cleave the Portobello grow into scaled down pieces. Cut the chestnut mushrooms finely.
To make the mushroom marinade: blend the water, zatar (or same), miso, tamari, paprika, salt and squashed garlic.
Put the mushrooms in a dish and blend well in with the marinade sauce. Leave for two or three hours – this will permit the mushrooms to ingest the flavors and furthermore mellow them, so they taste “cooked”! In the event that you incline toward your food “warm” (like me!) let it marinade for those 2 or so hours in the dehydrator – set to 105 F or around 41C.
While the mushrooms are marinading, you can douse your cashews for an hour or 2. Channel and flush well.
While your cashews/mushrooms are doing their thing, shred the cabbage leaves finely and blend well in with the olive oil. Sprinkle with your #1 grew seeds and leave to mellow for several hours – they’ll do it all alone. You don’t have to do anything. This truly is free enterprise “cookery”!

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