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.
Polly wrote on January 27, 2010
Made this yesterday and am eating it for lunch. Awesome flavors, very easy and you dont have to plan way far ahead:) Thanks! Love it! The bits of cauliflower taste great as a snack after dehydrating and before processing. Yum! like buttered popcorn:)
Gena wrote on January 27, 2010
How absolutely beautiful your rendition is! As always, Susan, it’s gorgeous. Thanks for the shout 🙂
Ladka wrote on January 25, 2010
Hi,
I don’t want to purchase dehydrator because I have dehydrating feature on my oven.Does anybode has any experience with it? Thanks Ladka
Susan wrote on January 25, 2010
You might want to get an oven thermometer and check the temps. If you are trying to keep food “raw” it has to stay under 116 degrees.
Melody Fury wrote on January 25, 2010
That’s a gorgeous mushroom recipe! Consider submitting it to out Battle Mushroom and win some wild, gourmet mushrooms!
Audey wrote on January 24, 2010
Diane: Detroit as in Detroit, MI?! They have a raw eatery there? That is not too far from where I live. I must look that up. If you read this please let me know if you have any more info. =)
Susan wrote on January 24, 2010
http://www.detroitzencenter.org/ You can see all about them at that link.
mia wrote on January 24, 2010
YUM!!!
janine wrote on January 24, 2010
would a little nut milk work with the cauliflower to make it more like mashed potatoes?
Susan wrote on January 24, 2010
Honestly, I love it the way it is but you could certainly try it.
Foodeater wrote on January 24, 2010
Yum… the mushrooms look so scrumptious!