Crumbed mushrooms – raw and vegan

This is another delicious and oh so easy accompaniment to a main meal, inspired, naturally, by the TASTE raw food course with Deborah Durrant.

Her recipe is a slightly more spicy version.

I chose a sort of Mediterranean flavour.

Choice of spices is yours.

The bread-crumb mixture

Ingredients:

6 to 8 Porto Bello mushrooms, wiped and halved
olive oil
lemon juice

1 C ground flax seeds (brown or golden)
1 T dried oregano
1 T dried rosemary
1 T dried sage
1/2 t ground black pepper
pinch salt

Method:

1 – Toss the mushroom halves in oil and lemon juice so they are well coated and leave to marinate for an hour.
2 – Mix the ground flax seeds with all the spices so it looks rather like breadcrumbs.
3 – Coat the mushrooms with the crumbs
4 – Dehydrate for 3 to 4 hours.

I found that these taste great while still warm and straight out the dehydrator.

Bon apetit.

Check out Deborah’s website at Deliciously Raw for more great raw food ideas and recipes.