YieldMakes 60 mushrooms
60 shiitake mushrooms, stems removed
2½ cup italian olives, chopped
1 cup raw pine nuts, ground in a food processor
½ cup chives, minced
½ cup cilantro, minced
7 clove garlic, minced
¼ cup stone-ground mustard
- Mix all ingredients (except mushrooms).
- Put a small spoonful of mix on the underside of each mushroom cap (should completely fill the cap).
- Dehydrate at 100Ã‚Â°F for 12 – 18 hours (I dehydrate closer to 12 than 18).
- Cilantro and various olives make a nice garnish for this recipe.
These can be put in the dehydrator the night before you want to eat them. Just store them in a glass container for the rest of the day.
Kandace's ThoughtsBy kandace
These are absolutely delicious. The stuffing is a rich tapenade – easy to make. The hardest part is waiting for them to dehydrate! This is based on a recipe in RAWVolution (I like more olives and garlic and love the chive/cilantro spice mix).
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