Your whole food, plant-based life.

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

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  1. Sharon Shoecraft wrote on January 28, 2012

    I’m new to raw food and don’t have all of the equipment yet … just recently bought the Ninja blender and I’m hoping it will be strong enough for raw food recipes … but I was intrigued by the comment Diane made about the bread she had at the cafe … how would you make a bread that tastes like real bread?

  2. Stacey wrote on January 15, 2012

    Susan, do you recommend marinating additional mushrooms from the leftover marinade, if I store it in the refrigerator for a few days? I hate to waste it and there’s a lot left over once the mushrooms shrink down.

    Thank you!

    • Susan wrote on January 15, 2012

      I would not re-use it. Cheers!

  3. Liisa wrote on October 25, 2010

    Another delicious recipe – once again served to non raw foodists (along with the mushroom and leek tart) and they slimply loved it. Only thing is, they loved it too much and I didn’t get seconds!!! 🙂

  4. Samantha wrote on August 6, 2010

    This is fabulous!! I made this for myself and some of the girls at work. By lunch time, the mushrooms were done marinating and it tastes wonderful.

  5. Sarah wrote on May 7, 2010

    Loved this recipe! I was wondering how do I make the cauliflour not so bitter or strong? I don’t have a dehydrator so I just blended it, did the dehyrator help with that? (Your site is beautiful!) Thank you

  6. Helene wrote on March 23, 2010

    I wonder–what would happen if you pureed the mashed ptoatoes in the Vitamix?? Would it be more smoothe?

    • Susan wrote on March 23, 2010

      For this dish, I like the food processor. The cauliflower is thick….it might be a little tough in the vitamix.

  7. Leslie @LaMamaNaturale wrote on February 25, 2010

    The hub and I made this a couple weeks back and I linked to your recipe. DeLISH! We loved it. Thank you for sharing. We’ve been dehydrating cauliflower ever since and just eat as is. Mmm! 🙂

  8. Candice Hughes wrote on February 8, 2010

    Hey! I tried this recipe last night and while mine didn’t look nearly as pretty are yours, they tasted AMAZING!! Check out my blog post about this recipe
    Anyone who hasn’t tried it yet, DO IT!!!!


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