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
adapted from this recipe by Rhio

2 large Portobello mushrooms, cleaned, feathers removed and sliced

Marinade
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
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 less)
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) 

Veggies
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.