I honestly am addicted to the Simple Seasoned Mushrooms – so much so that I had to create a new dish around these amazing mushrooms. You honestly don’t know you are not eating cooked mushrooms when they are marinated like this. In fact I forgot I wasn’t eating rice or egg noddles – when prepared like this, these zucchini noodles are the ‘real’ deal!
My partner helped me to scribe the recipe as I made it so today’s recipe is in slightly different format 🙂
1 Quantity Simple Seasoned Mushrooms (That’s 4 Large Portobello Mushrooms sliced and marinated in 2 Tbsp. olive oil, 2 Tbsp. Tamari for 15 mins in dehydrator)
2 Tsp. Sesame Oil
¼ Red Capsicum
½ Cup Snow Peas
1 Carrot (mandolined)
1 Tsp. Agave Nectar
1 Tsp. Fresh Ginger (grated)
¼ Tsp. Chilli Flakes
1 Zucchini (spiralised)
Combine all ingredients together until well coated in the marinade.
Dehydrate for 1 hour at 48°C. Of course, if you do not have a dehydrator you can pop this in the oven for 10 mins on very low just to warm through.
Incant food with perfect love and thanks to Mother Earth that mixing these wholesome foods creates something greater than the sum of its parts and more beautiful.
Serve and Enjoy!
Absolutely delicious. No leftovers 😦