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Portabello Steaks and Cauliflower Mashed

Posted in Breakfast and Brunch on 2012-10-15
Portabello Steaks and Cauliflower Mashed
Difficulty 5 minutes Serves 2
Rich, dense, savory portabello mushrooms marinated and dehydrated until perfectly tender, served with creamy, buttery mashed cauliflower "potatoes". A raw meal fit for a King! Serve these dishes with a side of fresh greens.


Portabello steaks:

4 portabello mushrooms, stems removed
Balsamic vinegar (is this raw? I don't think so...feel free to omit this if not)
1/3 red onion
Olive oil

Cauliflower mashed potatoes:

2/3 cauliflower head
1c cashews, soaked
1-2T nutritional yeast
water, as needed
garlic (optional), to taste
rosemary, to taste


Portabello steaks:

1) Slice mushrooms into four or five.

2) Slice onion thinly, separate rings.

3) Mix all ingredients together in a bowl, until mushrooms are well coated. Spread on teflex/paraflex sheet on dehydrator tray.

4) Dehydrate at 118F for 2 hours. If you have more time, I would marinate and/or dehydrate the mushroom/onion mix for longer...Like marinate for an hour and dehydrate for 3 hours to really soften.

Cauliflower mashed potatoes:

1) Wash the cauliflower well and chop.

2) Put in food processor with other ingredients, except water. Process, adding a little bit of water at a time until desired consistency is reached.