8 button mushrooms
2 cups walnuts and cashews
1 tablespoon fresh parsley (chopped)
1 tablespoon nutritional yeast (optional)
1/2 tablespoon agave
1/2 tablespoon Nama Shoyu
1 teaspoon apple cider vinegar
1 teaspoon each of dried oregano, tarragon and rosemary
1 fresh tiny red chili or 1/4 teaspoon cayenne pepper
1. Peel the mushrooms and remove the stalks. Chop the peel (and, optionally, stalks) and set aside.
2. Process nuts into fine chunks. Transfer to a mixing bowl and add mushroom peel, parsley and nutritional yeast. Slowly add the agave, Braggs and ACV, adjusting quantities to achieve a balance of flavors and a sticky - but not wet - mixture.
3. Stir in dried herbs, again adjusting quantities to suit taste. Add the chili, keeping in mind it will release a little more heat as the mixture sits.
4. Spoon firmly into mushrooms and serve, or dehydrate for 2-3 hours, turning once, to wilt the mushrooms slightly.
Please let me know how this turns out for you and if it needs any tweaking :)
Vegan Tegan's ThoughtsBy Vegan Tegan
Spicy, savory and sweet in little mushrooms of yum!
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