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.
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?
Susan wrote on January 28, 2012
This one is pretty darn close. You can always search the site in the search box. Cheers! http://www.rawmazing.com/raw-food-blts/
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.
Susan wrote on January 15, 2012
I would not re-use it. Cheers!
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!!! 🙂
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.
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
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.
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! 🙂
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!!!!