Alas, some things were not meant to be. While it tasted ok, as you can see above, this turned out nothing like the gorgeous photo on Rawmazing’s website. I’m not sure what went wrong because I followed the directions exactly. I’m going to have to keep experimenting with this until it turns out right. Right now this only gets 3/5 happy monkeys until I can fix it up some. The cashew sauce was way too thick to just eat straight. I ended up putting in twice as much spinach, then mixing everything together and using it as a spaghetti sauce on top of kelp noodles.
On the positive side, I found out that I love marinated mushrooms. I make them with tamari so they’re not truly raw but they are truly delicious! I’ve already gone through two boxes of mushrooms this way and can’t wait to run out and buy more!
For next time: Use twice as much mushrooms and spinach. Marinate the mushrooms and half the spinach overnight. Mix the cashew spread in with the vegetables before dehydrating. Use less cashew spread (maybe 1/2 cup instead of 1 1/2 cups) and maybe thin it out some. Also, until I get this down, use a glass pie plate instead to reduce the messiness.
- 2 C Sliced Mushrooms
- 1/3 C Virgin Olive Oil
- 3 T. tamari*
- 2 C Spinach
- 1 1/2 C Leeks (thinly sliced)
- 1 1/2 C Cashews
- 1 1/2 C Water
- 2 t. Tarragon
- 1 t. white pepper
- pinch Celtic sea salt
* The original recipe calls for Nama Shoyu, which is raw organic soy sauce. However, it is made with wheat, so I always substitute tamari. Tamari’s not raw, but it is gluten-free, which is more important to me.
The night before: combine mushrooms, olive oil and the tamari. Mix well, place in refrigerator to marinate.
10 hours before serving:
Wrap foil around the outside of an 8″ tart pan. You are doing this to prevent leakage. Rinse mushrooms and spread in the bottom of a prepared (oiled) 8″ tart pan. Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.
In Vitamix or blender, combine cashews, water, tarragon, pepper and salt. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 145 for 1 hour, reduce heat and continue dehydrating at 116 for another 9 hours.