Thai Spicy Mushrooms

Published July 30, 2011 by Polana Fowdrey

The weather has turned a bit cooler today, so I’m experimenting with a warmer dish. This one will be good in the winter time.

Thai Spicy Mushrooms
4 Portobello Mushrooms, sliced
hemp seed oil
Thai spices
sesame seeds
garlic chips
a drop of cider vinegar
Marinade the mushrooms with the other ingredients and leave to stand for about half an hour.
Then dehydrate on a low setting for 4-5 hours.
These are delicious served with Green Cashew Cream. (yesterday’s recipe!)



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