Mock Chicken Strips
 
Prep time
Cook/Dehydrate time
Total time
 
Author:
Recipe type: Main
Cuisine: Raw Food
Serves: 4 servings
Ingredients
  • 4 Large Portobello Mushroom caps
  • 1 cup ground flax seed or ground sprouted and dehydrated buckwheat or a combination of the two
  • 1 tablespoon poultry seasoning
  • 1 tablespoon Italian seasoning
  • ⅛ - ½ teaspoon chipotle pepper powder or cayenne pepper or cajun spice
  • 1 /2 cup olive oil
  • 1 tablespoon Nama Shoyu (unpasturized soy sauce)
Instructions
  1. Slice mushrooms into 1½ inch strips
  2. Combine dry ingredients in a low flat dish or on a plate and mix well.
  3. Combine oil and Nama Shoyu.
  4. Dip each mushroom strip into the oil mixture and coat well. Dredge in breading and lay on a dehydrator sheet lined with a teflex sheet. Dehydrate at 110º for 4-6 hours or until desired crispness.
  5. Serve with your favorite raw or prepared barbeque sauce.
Recipe by Food For The Soul at https://foodforthesoul.me/mock-chicken-strips/