Recipe Directions

“Shicken Preparation”

Wipe down two Large, flat mushrooms Marinate Rub with salt top and underside In a bowl mix Olive oil, Shoyu and Miso with a little water Coat the mushrooms Place in the bowl, cover with paper and leave for 2-3 hours

Cut into even sized bits, nugget size, not too small that they fall apart on the scewer

“Breadcrumb Preparation” Process into a medium fine meal your chosen breadcrumb

Could be oat groat or buckwheat or almond or sunflower/pumpkin seed—Personal choice

Mine is 1/2 buckwheat 1/2 Oat groat

Then mix in by hand the spices : cayenne, curry and a dash of salt

Final stage

Dip the mushroom nugets into the marinate then into the “breadcrumbs”

pat firmly, then place into a dish. Continue this until complete

TIP: Use one hand to prevent getting messy

To finish these you can

Leave to SUNDRY on baking parchment

DEHYDRATE as low as possible for 4 hours(they will be tender inside and crisp outside)

OR put into FRIDGE overnight

I Dehydrated mine for 4 hours, then placed onto scewers

Enjoy with veggies, dips , raw ketchup, mayo or as little nuggets on top of a salad.

Raw_londonder's Thoughts

By raw_londonder

Chicken free kebabs

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Comments

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They look Great! Thx!

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OMG. Now I can have a barbecue this summer. Thank you.

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These look like chicken nuggets almost! :)

All

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Has anyone made these without the Miso? If so, what were the results?

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I prefer to soak the mushrooms in the marinade overnight. That way, they're tender inside and crisp outside.

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These batter dipped mushrooms are a delectable appetizer. I added diced chili peppers to the marinade. The batter was made from sprouted, dehydrated, and ground buckwheat. Cremini Mushrooms, an Italian brown mushroom, are an excellent choice for this dish. I followed the dehydrating time and the mushrooms were tender inside and crisp outside. Superb recipe!

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These look like chicken nuggets almost! :)

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OMG. Now I can have a barbecue this summer. Thank you.

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They look Great! Thx!

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