Marinated Mushrooms

One of the most "meat-like" veggie substitutes is the portabella mushroom-- especially when using the right flavors!

I have learned some good tips on how to store and use portabella mushrooms.  After purchasing portabellas, don't wash them, but rather just brush off any dirt particles.  Scrape the gills (the black things shown below) off with a spoon.  They can be used immed in a dish to give it a dark, almost fishy flavor.  Usually, I discard them.  With this done, I store the mushrooms in an open container in my fridge and can be kept for wk or longer.  After about a week, they may start to dehydrate, but they are still good to use.  If they smell fishy or absorb moisture and get soggy, it's time to throw them out.

These mushroom are so versatile-- they can be marinated whole and eaten on a bun like a burger.  My favorite way to fix them is to chop them up, stem and all and marinate them.  They are fantastic in salads or stir fry this way.

But, if you want a really nice meat substitute, dehydrate them after marinating them... oh my!... it tastes similar to beef jerky!

There are so many marinade recipes you can try, but I'll list the ingredients for my favorite below... you can experiment with amounts to get it just the right flavor for your family.

Recipe:

• Several portabella mushrooms (de-gilled and chopped)
• Low Sodium Tamari
• Water
• Sometimes I'll throw in a little Braggs Liquid Aminos
• Garlic powder or granules
• and the secret ingredient... Thyme!!

The mushrooms absorb quickly, so they can be ready after marinating for 30 minutes.  I generally leave them longer and if I am dehydrating them, I might even marinate them overnight in the fridge.