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January 23, 2011

Marinated Portobello Mushrooms - Filet Mignon

Time to make this recipe again!

The mushrooms in this marinade are heaven. I had some leftover marinated mushrooms and put them in my salad. Terrific!

Marinated Portobello Filet Mignon

2 large Portobello mushrooms, cleaned, feathers removed and sliced

1/2  cup extra virgin olive oil
1 1/2  Tbsp Nama Shoyu (optional depending on how salty you like it)
1 tsp cumin
1 tsp cardamom powder  (this really gives the meal an amazing flavor- worth getting if you don't have)
1 tsp garlic powder
2  Ume plums, pitted and mashed  (or ume plum paste)

Veggies (your fav mix)
1 red, yellow or orange bell pepper, or combo, julienned (very thin)
1/2  cup snow peas, chopped in half
1/2  cup zucchini, finely chopped
1/4  cup onions, thinly sliced
1/4  cup broccoli florets, sliced thin
1/2  cup scallions, finely chopped
1/2  cup cherry tomatoes halved
1  clove pressed garlic
1 cup yellow corn (I used frozen corn, defrosted) 

Cheese (optional)
1/2  cup soaked pine nuts (I'd use half of this)
1/4  cup macadamia nuts (or any combination of nuts you like for cheese)
2 Tbsp lemon juice
1/4 cup filtered water (or as needed)

Mix oil, Nama Shoyu, cardamom, garlic, Ume plum in a bowl and blend well.

Slice mushrooms into thin slices and dip each slice into the sauce, covering both sides.
Let marinate at least 20 minutes while you prepare the rest of the recipe. (The longer the better) 

Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables. Massage in with fingers and let sit an hour.

Spread the marinated mushrooms on one non-stick dehydrator sheet and place the marinated veggies on another shelf, over a non-stick sheet. Dehydrate at 110 degrees for about 1 - 2 hours. Serve over spiralized zucchini or kelp noodles. If you are not 100 percent raw, serve over cellophane noodles, as pictured here.


Jennifer said...

How much ume paste do you use in place of two ume plums?

Rawfully Tempting B. Kessler said...

Jennifer, I've never used the paste, but scraping the meat from the plums was not fun...I'd say it was only like a teaspoon...they are pretty potent, but do add a lot to the flavor!

Jennifer said...

Thanks Barbara. I have never even heard of ume plums before and my local health food store only carried the paste or the vinegar, so I got the paste. Was just unsure as to how much to add. I did taste the paste and it was very potent.

Thanks so much for the reply. I can't wait to try this!! You do an amazing job providing us with such great recipes and pictures. I have made a few of your recipes and they have turned out great!

Rawfully Tempting B. Kessler said...

Thank YOU, Jennifer. It's always great getting feedback. When I create a new recipe, I always love to find out how it works for someone else following if you try anything, please feel free to provide me with constructive criticism, suggestions, comments any time.

Let us know how this turns out with the paste!!



Rawfully Tempting B. Kessler said...

I made this again with a couple of friends and we used the ume paste. We were careful and only used 1/2 tsp. I think next time I would go ahead and use 1 tsp of paste. We also cut the mushrooms much thinner and there were more veggies...served over spiralized zucchini and kelp noodles. It was yummy, but I personally liked the mushrooms cut thicker.

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