Marinated mushrooms:
4 portobello mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon liquid aminos
1 tablespoon maple syrup
Cashew cheese:
1 3/4 cups cashews
1/2 cup water
1/3 cup nutritional yeast
Juice from 1 lemon
2 peeled garlic cloves
2 tablespoons miso
Pink Himalayan Salt and Italian seasoning, to taste
Guacamole:
2-4 avocados (I use Hass)
1 juiced lime
1 Roma tomato chopped (optional)
1/2 medium red onion minced
1 Tbs pink salt
2 Tbs fresh ground black pepper
1/2 tsp chipotle powder
Toppings:
Sliced tomatoes
Fresh chopped chives, spinach and parsley
Anything else your heart desires
To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing.
Sidenote:I ate mine RAW and they were amazing!
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you’ve got time, let it age for a few days).
When everything is ready, spread your cheese and guacamole generously onto your mushroom tops and bottoms of the inside (like you’re spreading on a bun) and layer with herbs, sprouts, thinly sliced red onion and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.
Published by