Big field mushrooms (or any mushrooms they just make it spectacular)
Apple cider vinegar
Fresh rosemary and thyme
Tomato sauce (see method)
Red capsicum (bell pepper?)
Nutritional yeast (optional)
1. Basically, the marinading is just a splash of organic apple cider vinegar and sea salt and ripped fresh herbs.
2 Sit the mushrooms in a tray of it for the day(covered) and give it a shake when you can. This step can be skipped, or done in less time especially if the shrooms are smaller!
3. The sauce I prepared just sat all day in a container and then was buzzed (blender or processor) at the end before i spread it on the mushrooms. It was basically half a red onion, 2 chopped cloves garlic, two squished tomatoes three sun-dried tomatoes (they soaked in the sauce through the day), splash of the apple cider vinegar, sprinkle of sea salt and a date. This all turns lovely and stronger the longer you leave it, so make it in the morning if you want it concentrated when you blend it at night.
4. Remove the mushroom stalks (mush them in the sauce if you like), spread on the sauce, sprinkle on your toppings.
These mushrooms I found last week at the growers market were literally as big as dinner plates.
I marinated them all day and made a beautiful sauce and some fresh basil olive and red capsicum topping with a sprinkle of nutritional yeast.
Mushrooms make fantastic pizza bases but gigantic ones? Mmmmm!
My non-raw non-vegan mum and non-raw best friend loved loved loved them.
Now I must find more huge mushrooms. :)
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© 2009-2017 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!