These mushrooms I found last week at the growers market were literally as big as dinner plates. I marinated them all day and made a beautiful sauce and some fresh basil olive and red capsicum topping with a sprinkle of nutritional yeast.Mushrooms make fantastic pizza bases but GIGANTIC ONES? mmMMM!
big field mushrooms (or any mushrooms they just make it spectacular
apple cider vinegar
fresh rosemary and thyme
tomato sauce (see method)
red capsicum (bell pepper?)
nutritional yeast (optional)
So basically the marinading is just a splash of organic apple cider vinegar and sea salt and ripped fresh herbs, sit the mushrooms in a tray of it for the day(covered) and give it a shake when you can. This step can be skipped, or done in less time especially if the shrooooms are smaller!
The sauce I prepared just sat all day in a container and then was buzzed (blender or processor) at the end before i spread it on the mushies. It was basically: half a red onion, 2 chopped cloves garlic, two squished tomatoes three sundried tomatoes (they soaked in the sauce through the day), splash of the apple cider vinegar, sprinkle of sea salt and a date. This all turns lovely and stronger the longer you leave it, so make it in the morning if you want it concentrated when you blend it at night.
So just put everything together at the end! Remove the mushroom stalks (mush them in the sauce if you like), spread on the sauce, sprinkle on your toppings and they are done! My non-raw non-vegan mum and non-raw best friend loved loved loved them.
Now I must find more huge mushrooms….. :)