PREP TIME

15 minutes

Yield

Serves 5-6

INGREDIENTS

½ medium yellow onion, finely diced
½ cup extra virgin olive oil
¼ cup flax oil
¼ cup unpasterized apple cider vinegar
1 Tbsp minced fresh rosemary
1 ½ Tbsp minced fresh sage
1 ½ Tbsp minced fresh thyme
½ Tbsp high mineral salt
¼ tsp freshly ground pepper
6- 8 large Portobello mushroom caps, cleaned and sliced thick on the diagonal

DIRECTIONS

1. In a large bowl, combine all of the ingredients except the mushrooms and whisk until well mixed.
2. Add the mushroom caps to the marinade and coat well.  Set aside to marinate for 10-15 minutes, or for more flavor, marinate overnight in the refrigerator in a sealed container.
3. Place the mushrooms on a non-stick sheet or in a pyrex dish in the dehydrator and allow to dehydrate qt 110 degrees until the mushrooms become tender and look roasted, 1 to 2 hours.

A Note from Alicia:

I adore this mushroom dish.  The tang of the vinegar and the earthy, autumn and winter flavors of sage, rosemary and thyme make these Marinated Mushrooms simply divine!  IF there are any left overs, you can top salads and soups with these yummies.  Or, create a lettuce or nori wrap with them.  You’ll be able to elevate any meal with these mushrooms.  You can make a double recipe, or more, to last you all week.  That’s what I do!

If you’re feeling even more adventurous, try using different mushrooms in this dish.  Shiitake, Maitake, Crimini, Button, Oyster, Chantrelle, Morel- the possibilities are endless!