Takes two hours to marinate & two hours to dehydrate
You need a dehydrator to make these
In the cold weather, it's important to eat warm food. Treats like these straight out the dehydrator help keep your inner fire burning when the temperatures outside are threatening to put it out.
- 500 g (1 lb) Portobello mushrooms
- 1/2 cup (125 ml) olive oil
- 2 tbsp tamari
- 2 tbsp apple cider vinegar
- 2 cloves garlic
- 2 tbsp Seagreens
- 1/4 cup (25g) shelled hemp
Slice the mushrooms into fat pieces, about an inch (2-3 cm) thick. Blend the olive oil, tamari, vinegar and garlic together until the garlic is completely broken up and there are no lumps left. Put the mushrooms in a large serving dish, and pour the marinade over the mushrooms. Mix together with your hands or with a fork, so the mushrooms are evenly coated. Add the Seagreens and hemp and make sure they are evenly dispersed as well.
Leave for 2-4 hours, tossing regularly to ensure an even marinade. When you're ready, pop them in the dehydrator - they'll have shrunk down considerably and should cover one sheet.
Dry for 2 or 3 hours, and serve warm. Chop them up and add them to salads, or serve the strips whole as a side dish.
Watch the Magic Mushrooms video on YouTube below.