This is a great gourmet recipe! Tastes delicious. It has flavorful and aromatic marinate, the peppery spiciness of the Au Poivre mixture, and it is easy to prepare.
Use the same or complimentary seasonings flavors in accompanying side to go with this recipe. Serve each mushroom cap whole or slice on a slight diagonal, about ½-inch thick, or as thick or thin as you’d like.
2 organic portabella mushroom caps
For the Mariande:
2 tablespoons nama shoyu [or 1 teaspoon sea salt and 1 tablespoon filtered water]
2 tablespoons balsamic vinegar
2 tablespoons flax seed oil or extra virgin olive oil
1 garlic clove, peeled and minced
2 fresh thyme stems with leaves
For the Poivre or Pepper Crust Mixture:
1 tablespoon fresh ground black pepper
½ teaspoon freshly ground multi-colored peppercorns
1 teaspoon organic white truffle oil
1 teaspoon sea salt
1 small garlic clove, peeled and minced
Pinch of Provence culinary lavender
Whisk together marinade ingredients in a small bowl. Place the mushroom caps in a ziplock plastic bag, pour in the marinade, and allow to it marinade for 2 hours.
Meanwhile, prepare pepper crust by first using your knife to mince and mash together the salt, garlic clove, and lavender so that it forms a coarse paste. Put it in a small bowl and mix in the remaining ingredients. Set aside.
Remove the mushroom caps from the bag (reserve the marinade), and place on a Teflex lined dehydrator tray. Divide the peppercorn mixture among each portabella, using your fingers and pressing gently to evenly coat the tops of the caps. Pour the reserved marinade into a small bowl and place at the bottom of a dehydrator.
Place the mushrooms in the dehydrator at 115 degrees for 3 to 4 hours. Halfway through cooking time, transfer the mushroom caps from the Teflex sheet onto a mesh tray, and return to dehydrate until done.
Remove both mushrooms and marinde from dehydrator. Serve mushrooms. Spoon reserved marinate onto the mushrooms.
Any variety of vegetable – asparagus, broccoli, broccoli rabe, carrots, cauliflower, or green leafy vegetables – would make great side dish choices. Keep the flavor of the side dish mild to offset the punchy pepper flavor of Portabella Au Poivre. I choice a simple spinach salad with grape tomatoes and julienned carrots mixed with a dressing made of drizzle of olive oil, a squeeze of lemon, and a pinch of sea salt.
Found at http://rawepicurean.net/category/main-entree/page/4/