8 large fresh organic garlic cloves, finely chopped
4 tablespoons raw organic coconut aminos
2 teaspoons raw organic apple cider vinegar
1/2 cup whole raw organic cashews
1/4 cup water
24 medium organic basil leaves (long enough to go
halfway around the mushroom’s girth)
Round wooden toothpicks
With a melon baller, gently scoop out the stem and only enough of the inside of the mushroom to make a “bowl.” In a small mixing bowl, mix your chopped garlic, coconut aminos, and vinegar well. Dip your mushroom in this mixture to coat all sides, including the inside, and set on a plate “bowl” side up. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls.” In your food processor, finely chop your cashews and water to a smooth paste, then fill the mushrooms level with the paste. Place the mushrooms in your dehydrator on the slotted racks—be sure to allow plenty of airflow.
Dehydrate 1 1/2 hours. Slice each basil leaf lengthwise, wrap each half of the mushrooms with a half basil leaf (ruffle side up) around girth of the mushroom. Wrap other side with second half of the leaf and secure with a toothpick. Serve immediately and enjoy!
Source + image: Joelle Amiot, jarohoney