RAW RECIPE: Pistachio Stuffed Mushrooms

 

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This is my all-time favorite side dish or raw snack. If you use larger mushrooms (and larger tomatoes for the topping), this could be an amazing main dish to serve with a side salad. Just plan on dehydrating a little longer. The recipe is simple but potent and you will be rewarded ten-fold with amazing flavor that will have you wondering if this is really raw food at all!

32 Cremini mushrooms, cleaned and de-stemmed

5 Tablespoons cold-pressed extra virgin olive oil

 

Filling:

2 cups raw pistachios (soaked for four hours)

1 cup cold-pressed extra virgin olive oil

1 cup basil

5 cloves garlic

1 teaspoon sea salt

 

1 cup grape tomatoes, sliced thin about 4 slices per tomato (use larger tomatoes for larger mushrooms)

 

Place mushrooms in a medium-sized bowl with 5 Tablespoons olive oil. Lightly toss till well coated.

Rinse and drain pistachios. In a food processor, combine olive oil, basil, garlic and salt. Puree till dark green in color. Add pistachios and blend to a creamy texture.

Fill each mushroom with filling in a little mound. Place on non-stick drying sheet on dehydrator tray. Put a mini tomato slice on top of each mushroom. Dehydrate at 105 degrees Fahrenheit for 4 hours. You can leave them longer; the longer they stay in the dehydrator, the more intense their flavor becomes. They also keep well in the refrigerator. Just dehydrate to revive the flavor.

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