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Marinated Broccoli and Mushrooms

(recipe, Carrie Stewart)

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  1. 2 heads broccoli ($1.89)
  2. 8 oz. mushrooms ($2.50)
  3. 1 medium onion ($.25)
  4. sesame seeds ($.10)
  5. 3 Tbsp. olive oil ($.30)
  6. 3 Tbsp. balsamic vinegar ($.30) or RED WINE
  7. 3 Tbsp. agave ($.30)
  8. 2 cloves garlic, pressed or finely minced ($.10)
  9. 1 tsp. paprika ($.05)
  10. ½ tsp. salt
  11. ½ tsp. pepper


  1. Whisk together the olive oil, agave, balsamic vinegar, garlic, salt, pepper, and paprika. Chop the broccoli into bite sized pieces, and diced the onion. In a container (I used a Glad Lock box), put the broccoli, mushrooms and onion. Pour the marinade over, shake to coat, and let sit overnight in the refrigerator.
  2. An hour before serving, dehydrate on plastic or teflex sheets. About an hour should make these warm and slightly softened. Sprinkle with sesame seeds and, if you want a little bit of heat, add a pinch of red pepper flakes.