12-24 Fresh, Button Mushrooms (double the amount for every guest being served)
3-6 Tbs Olive Oil or Grapeseed oil
2-4 tsp Nama Shoyu or Celtic Sea Salt
2-4 Cloves Garlic, minced
Herb Butter
Dash Cayenne pepper
In a blender, mix Garlic, Oil, Nama Shoyu or Sea salt, pepper and herb butter. Decap Mushrooms and fill gap left from removing the stems, with the mixture in the blender. Put in dehydrator for 2-5 hours (depending on how moist or dry you wish them to be) and serve straight out of the dehydrator.
