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).
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 100Â°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.