sharing raw, vegan recipes and advice
This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce” mushroom lemon dates sage thyme rosemary
5 pound Musrooms, Large Cap, cheap, break off stems so caps will lay flat
¾ cup water, Blessed
2 tablespoon Olive Oil, Cold Pressed, Unfiltered
2 tablespoon Lemon Juice, from 1/2 to 1 lemon
3 Dates, remove stone
½ tablespoon sage, dried
½ tablespoon rosemary, dried
½ tablespoon thyme, dried
½ tablespoon Salt, Sea or Rock
1 teaspoon black pepper, ground
TIP: This is the steak or beef version, for chicken use 1/2 of the black pepper or none at all.
I normally use mushrooms with caps that are about 2” wide. Break off the stems and crush the stems a little so they split. The stems have a string texture which will really fool you into thinking it’s meat. Break the caps into quarters. Not too small. Use your hands.
Put all mushroom pieces in dehydrator and run until they are completely dry. They will be as light as paper. 24 hours or more. They take up 3 trays in my excalibur when I begin and less than 1 tray at the end.
Put all the dried spices into your grinder and make a nice powder. Blend this powder with the water, oil, lemon juice and dates until totally liquid. This will be your marinade.
In a large bowl, toss the dried mushroom pieces in the marinade until they are completely covered with it. Let stand and toss again once an hour until no liquid left in bowl. (maybe 3 times)
Resist the urge to dig in, let them stand for another hour or two. You can keep tossing them every so often if you want to play. They will turn dark brown and become pretty dry. Cut larger pieces into strips. Then they are done.
They will last for days, even a week, if you don’t eat them. This is why I make so much at a time. They are great in salads, sandwiches, pastas, or on pizzas etc.
I never really posted on raw websites before but after trying this I had to thank you. These were so yummy! Thanks so much!
In England 750 grams is £1.50. So mushrooms for this recipe cost about £5. But it makes 10 pounds of chopped steak. Try gettin 10 pounds of steak for £5.
I don't slice mine. If you want to cut them with scissors as you use them. You can also break them up by hand before adding the marinade, while they are very dry.
maybe you just ate too much of it, they are very moreish...
I find 5 lbs is quite a lot more that I need. I use about 1-1.5k Kilos which is about 2-3 lbs. Two of the big supermarkets in the UK sell huge boxes of Mushrooms for about £1-1.50, and these weigh 1.5k.
However, this is super yummy. The main issue I had was it take aaaages to slice that many mushrooms to fit on the trays of my budget dehydrator. I've got a batch chopped up and ready to go which I used a nicerdicer on. Admittedly, they will be more like small slivers then mushrooms to look at, but it took 5 mins to chop, not 35!
5 pounds of mushroom, what the heck? That would run about $60!!
About 1 in 50 people (2%) don't fare well with raw mushrooms meant for consumption. Also, you may consider marinating in the fridge so bacteria don't have a chance to grow . . . just in case.
I enjoyed the recipe very much. Thanks for posting!
correction... after eating this i got very very sick... don't think i'll be making it again
it should also be noted that the sauce for this is also pretty good on it's own without the mushrooms (the mushrooms are really good on their own too.)
great recipe i love it! @_@
It is: Carrots, onions, flax, olive oil, water and salt. Simple, but one of the best things I have ever tasted. We sell ALOT of it, everyone loves it ;) Chris is a genius!!
Oh Zoe I woud be ever so grateful if you shared the recipe!! Or even just the ingredients!
That is our carrot onion bread. I'll think about posting the recipe ;)
yes, what are those crackers in the photo and how do you make them?? Thanks!!!!
This is so good, I don't think I can go another week without making some more!
Veggrl74 -- this is grilled beefy tasting, but not salty like corned beef. You might even want to add a drop or two of liquid smoke, to imitate the "corned" effect of the corned beef, or a little vinegar--maybe umeboshi plum vinegar for that tangy extra-salty taste. I'd love to know what you come up with.
This recipe is wonderful!! It was the first thing I made with my dehydrator.
I put it in my spinach salad for lunch. This does taste like meat!
I am looking for a raw version of corned "beef" and cabbage...do you think this would work as the "beef"?
The transformation of vegetables to different forms, flavors and textures amazes me. This is no exception. Very good. I ate the "meat' in a sandwich with the sin-dried tomato, sesame bread spread with salad I had left over.
I tried this recipe this week and it was so marvelously delicious I had to leave a comment! I'm very glad you worked on this for as long as you have, you have truly perfected it. I have a batch in the dehydrator now for tomorrow's dinner. This recipe will help keep me raw. Thanks Chris!
What crackers are shown in your photo? Is that recipe anywhere? They look great too!
I'll give it a shot Chris. Its a great recipe. I love 'em!
Just thought I would mention...
I have updated this recipe 3 times since my orginal posting. I keep improving on the marinade. I don't think I will change it again though. It's now perfect.
LycheeLover - we just leave them out on the counter top to marinade,
We will make this for you and ship it to you, as well as some other raw goodies!!
(UK only for now)
http://www.purelyraw.com/homedelivery.htm
Got some various mushrooms on sale including shitake, oyster and such and it came out so fantastic! I sliced them up nice and slim, slapped some of them on a slice of onion bread with a layer or avocado, thinly sliced onions, tomatoes a bit o salt and peppa' and voila, pulled beef sandwich. so nummy! THANKS!
Holy Moly these sounded sooooo amazing that I ran to the coop and got all the ingredients to make these all bbq'd up for our Halloween party tomorrow. As of now, my mushrooms are loosing weight and I realized I was a bit confused and maybe someone could HELP ME out: during the marinading and browning processes, do I refrigerate the "meat" or leave it out at room temp? THANKS BUNCHES!
Oh my my! I love it, I love mushrooms raw, but this recipe is to die for! I love it! Glad I found it!
Finally made these and Thank You!! They are fab. Its taking all my control not to scarf them all down right this moment. Dinner can't come soon enough. ;0)
Made this with the BBQ sauce for the potluck - rolled spoonfuls of the "bbq beef" in romain lettuce for "rollups". Everyone just gobbled them up. I had some extra filling, so I set that out - and it disappeared too. This is a great dish to take to a potluck.
This is SO awesome - beautiful! It was hard to keep my hands out of the bowl --- but it's 10:30 pm so I forced myself to put the "grilled steak" in the fridge. I put some sliced onions and red pepper in with it, and plan on having it with my salad tomorrow. I dehydrated an extra tray of mushrooms so I can make another batch straight away!
Thank you SO much for this recipe!!
RaWsOmE is all I can say....I almost ate the whole batch in one sitting