Today I prepared a delicious raw-vegan dish, marinated raw champignon mushrooms in a yummy tomato sauce. I dehydrated them for 4 hours and eat them (not all) with a super healthy salad.
Let’s get to work. Peal and wash 1kg (2.2 lbs) of champignon mushrooms.
For the tomato sauce, blend 100gr (3.5 oz) of dehydrated tomatoes which need to be rehydrated in water overnight, 200ml (6.8oz) water, 4-5 garlic cloves, the juice of 1 medium lemon, 1 teaspoon of dried oregano, 1 teaspoon of himalayan salt, 1 teaspoon of hot chilli powder (optional) and pepper to taste.
Pour the sauce over mushrooms and mix them for a uniform distribution. Place them in the refrigerator for 12 hours, then dehydrate them at 41 degrees Celcius (105 degrees Fahrenheit) for 4 hours. I am sure that if I let them dehydrate for 8 hours would have taste even better. Next time I will do that.
The salad I prepared to accompany the mushrooms is absolutely delicious and healthy made from 1 red onion, 1/2 beet root, 1 carrot, 2 cauliflower bouquets, 2 tablespoons of fermented red cabbage, then mixed them with a combination of 1/4 avocado, lemon juice, himalayan salt and 1 teaspoon of grated horseradish marinated in raw vinegar.
That’s it! Enjoy!