Marinated Mushrooms and Cauliflower Mash
What is the raw foodists answer to steak and potatoes? Marinated portobello mushrooms and rosemary cauliflower “mashed potatoes”. There are quite a few recipes out there but this one comes right from the Kitchen at Rawmazing with my special signature. A little time in the dehydrator deepens the flavor of the cauliflower. Combined with a few pine nuts and rosemary, a gourmet dish is created that even the fussiest eaters will love.
My favorite marinade for mushrooms is a simple combination of Namu Shoyu, Oil and a little agave. It is simple and flavorful. My biggest problem is trying not to eat all the mushrooms before the photo shoot is over! As an interesting coincidence, my friend, Gena from Choosing Raw posted a different version just the other day. You can see hers here: Choosing Raw
- 3 Large Portobello Mushrooms, Sliced 1/3″ thick.
- 1/3 cup Olive Oil
- 1/3 cup Nama Shoyu
- 1 tablespoon Agave (or liquid sweetener of your choice)
- Mix marinade ingredients, pour over mushrooms and marinate for at least 4 hours. I like to do this the night before and leave them in the fridge. You will need to occasionally stir them.
- 1 Large Head Cauliflower
- Olive Oil
- 1/3 cup Pine Nuts
- 1 teaspoon Rosemary (coarsely chopped)
- 1 tablespoon Olive Oil
- 2 tablespoons Filtered Water
- Cut all florets off of the main stem. Thinly slice.
- Place slices and any extra pieces in bowl. Sprinkle with oil, salt and pepper. Toss.
- Place on two non-stick dehydrator sheets and spread so there is just one layer of cauliflower. Dehydrate at 116 for 2 hours.
- Place in food processor along with pine nuts, oil and water. Process until pureed. Add rosemary and blend. Salt and pepper to taste.
Chef’s Note: I love to warm this up in the dehydrator before serving.
Julie wrote on March 5, 2014
I have enjoyed many of your recipes. My husband started sharing them on facebook, and I was fascinated that he would be interested as he has very “rigid” food preferences in general. My only “complaint” is that he wants the “numbers” for any foods I serve him, and you never publish nutrition data with your recipes. I have worked out a few of them myself, but find myself pressed to find the extra time, and I would REALLY love that extra info!
SARAH wrote on June 6, 2013
Thanks for posting this. It looks amazing. I don’t have a dehydrator or a food processor, but this sounds so good and healthy. Do you have alternative preparation suggestions? I’m testing my oven now to see what it’s lowest temperature actually is. I have a blender. I have a potato masher. I can barely afford food let alone expensive appliances. Please let me know how you’d prepare this without those amazing appliances, if you have the chance. Thanks again! Sarah
Emily wrote on June 5, 2012
Can I substitute Bragg’s Liquid Amino’s for the Nama Shoyu?
Susan wrote on June 5, 2012
I haven’t tried it but you are welcome to experiment and report back!! Cheers!
Madison wrote on May 15, 2012
Sorry, I’m a bit confused with instructions…
“Cut all florets off of the main stem. Thinly slice. Place slices and place slices (and any extra pieces) in bowl.”
Am I throwing away the stems or using them in the mash also?
Rhinda Hale wrote on February 17, 2012
I made the cauliflower mash and marinated mushrooms, tonight, and it turned out amazing! I also made the flax crackers and ‘oh my goodness’…..best crackers I’ve ever eaten. I’ll definitely be making more of those. Thanks for the terrific recipes!