Curried Mushrooms

Curried Mushrooms (raw)

2 large portobello muchrooms cut into cubes

about 1/2 c. chopped fresh cilantro

Marinade:

1/4-1/2 c. olive oil

1 tbs. umeboshi paste

1 tsp. cumin

1/2 tsp. ground coriander

1/2 tsp. garlic powder

1/2-1 tsp. garam masala

1/2 tsp. tumeric

1 Tbs. Nama Shoyu

This marinade will seem very salty at first, but once the mushrooms have marinated in it for a few hours, the taste will mellow out.

Mix the marinade ingredients together and pour it over the mushrooms and cilantro and refrigerate either overnight or at least 2 hours. Serve it over baby greens and tomatoes with some flax crackers.

You can also dehydrate the leftovers and use it as topping on salads.

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