Spaghetti with Marinated Shiitake and Sun Dried Tomatoes
This is incredibly AMAZING! I couldn’t believe how good it tastes. It triggers all of the taste buds perfectly. Salty, garlic-y, sweet, nutty, yummy. I don’t know what else to say. I hope you try it otherwise you’ll be missing out! It’s super easy, too. I mean, if I made it, I promise you can make it. :D
½ bag Kelp Noodles
¼ teaspoon Basil
½ teaspoon Garlic Powder
¼ teaspoon Thyme
¼ teaspoon Onion Powder
¼ cup Sun Dried Tomatoes
5 Shiitake Mushrooms
2 drop Olive Oil
1 teaspoon Almond Butter
¼ Onion, Finely chopped
1 clove Garlic, Finely chopped
1 teaspoon Cilantro, Chopped finely (hehe)
1 teaspoon Olive Oil
1 tablespoon Agave
- In the morning, soak kelp noodles in warm water with salt, dried basil, thyme, raw garlic powder, and raw onion powder for 5-6 hours. The noodles should be perfectly wiggley. :)
Add in the sun-dried tomatoes and let them soak the last hour or so until sweet.
Wash the shiitake mushrooms and set them aside.
In a small bowl, mix 2 drops of olive oil, dried thyme, and basil and mix with a spoon.
Rub the mushrooms in the mixture and make sure it gets all over.
Place the mushrooms in the dehydrator for 1-2 hours on 110 degrees F.
In another small bowl, mix the remaining olive oil, chopped cilantro, onion, garlic, agave, and almond butter and let the flavors mingle.
*30 mintutes before the mushrooms are ready, spread some of this mixture on the bottom of each mushroom but save a tablespoon for later. Let the mushrooms dehydrate with the oil on top.
-Once the mushrooms and noodles are done, drain the noodles and tomatoes and plate. Grab the mushrooms and mix into the noodles. Top with garlic/agave drip and salt and pepper to taste.