10
Marinated Mushrooms
1 cup red wine vinegar
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 large clove garlic, minced
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon red pepper akes
8 ounces fresh crimini (baby Bella)
mushrooms, stems removed, sliced
¼ inch thick
Mix vinegar, oil, brown sugar, garlic, mustard, salt, oregano, pepper, and red pepper akes in a
1½-quart, narrow container. Gently stir in mushrooms and cover. Refrigerate overnight. Drain
mushrooms well. Arrange on mesh screens* placed on dehydrator trays, or see note below.
Dehydrate 2 to 6 hours.
Tip: Store marinade in refrigerator for use as salad dressing.
Suggested Uses: Add dried mushrooms to salads or simply enjoy as a snack.
NOTE: Parchment paper can be used as a substitute for mesh screens. Cut parchment paper to t the drying
surface of the tray, making sure to cut an opening in the center of the paper.
Recipes that Use Reconstituted Food
Mushroom Marinara Sauce
2 cups dried mushrooms
2 cups boiling water
1 tablespoon vegetable oil
2 large cloves garlic, minced
1 14.5-ounce can stewed tomatoes
1 14.5-ounce can diced tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried rosemary
¼ teaspoon black pepper
Add dried mushrooms to a small bowl and cover with boiling water. Allow mushrooms to
rehydrate for 1 hour. Drain mushrooms well, reserving 2 tablespoons liquid. Heat oil in medium
saucepan. Add mushrooms and sauté for 2 to 3 minutes. Add garlic and sauté for 30 seconds.
Add stewed tomatoes, diced tomatoes, reserved mushroom liquid, tomato paste, sugar, oregano,
basil, rosemary, and pepper. Bring mixture to a boil; reduce heat and simmer uncovered 25 to
30 minutes.
Makes about 3 cups
Minestrone
1 tablespoon vegetable oil
1 pound lean beef, cut into 1-inch cubes
6 cups water
½ cup combination of dried green beans,
carrots, and celery
½ cup dried onions
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes
1 tablespoon tomato paste
1½ teaspoons dried basil
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
2 ounces pasta, uncooked
1 15-ounce can cannellini beans
Parmesan cheese, grated
Heat oil in a large saucepan over medium high heat. Brown one-half of the beef at a time,
removing the rst batch from saucepan when done. Return rst batch of beef, including juices, to
the saucepan; add water, dried vegetables, and dried onions. Turn off heat and allow vegetables to
rehydrate for 15 minutes.
Add garlic, tomatoes, tomato paste, basil, bay leaf, salt, and pepper. Turn heat to medium, bring to
a boil. Reduce heat and simmer for 1 hour. Add pasta and beans and simmer for 25 minutes.
Serve soup topped with Parmesan cheese.
7 servings (serving size 1½ cups)
*Nonstick mesh screens are sold separately (see page 14).
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