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
Marinated Mushrooms and Mashed Rosemary Cauliflower
SERVES 2-3
Mushrooms
- 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.
Cauliflower
- Cauliflower
- 1 Large Head Cauliflower
- Olive Oil
- Salt
- Pepper
- 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.
Elena wrote on January 23, 2010
This is the most amazing dish…beautiful, and sounds amazing! Portobellos are on my list for tomorrow 😉
vangelis wrote on January 22, 2010
I am a big fan of mushrooms and this dish looks just great. I got to try it. Thanks for sharing.
Beth wrote on January 22, 2010
My dehydrator arrives today in the mail… first your corn chips with some quac and then maybe this… or your onion rings! What to make first is the biggest question! 🙂 Thank you for sharing all of this with us!
Diane wrote on January 22, 2010
ok, I have got to finally get a dehydrator. Between this dish and the amazing raw bread that actually TASTED like bread I had last night at the Detroit Zen Center cafe, I don’t know if I can live without one anymore. It’ll have the footprint of a giant old fashioned microwave in our tiny box of a bungalow kitchen, but I don’t care….
Susan wrote on January 21, 2010
Actually, this recipe came from years of making steamed mashed cauliflower and wanting to make a raw version of it. I spend hours in recipe development. 🙂
Nikki wrote on January 21, 2010
This looks so delicious!
Eco Mama wrote on January 21, 2010
Those mushrooms look fabulous. I think you should move to the Northwest and open a restaurant! This is what I want to go out to eat, but it doesn’t exist–yet. Thank you for sharing your wonderful recipes so we can make them in our own kitchens.
xo
Eco Mama
Veggie Wedgie wrote on January 21, 2010
Those mushrooms look delicious!