My Thai Madness

I have been eating a lot of Thai food lately.  As I sit and savor, I wonder - could I create a raw recipe that would be something like this delectable, dastardly delight?

So at my next opportunity I experiment.  What makes this possible is the little Excalibur dehydrator I got on craigslist.org
I don’t know where I’d be without it.
Here is my latest creation. I have to mention that Margaret has inspired me by being inspired.
Inspiration works that way!

Hope you like this one.

4 large shiitake mushrooms
3 green onions
ginger - about 1/2″ x 1″ piece ( more if you are partial to ginger )
1 clove garlic
juice from 1/2 lime
3mm slice of serrano chile
1 tsp ground ancho chile (or your preference)
1/2 tomato
1/8 c olive oil
1 tsp pink salt

It is important with the spices, salt, and herbs of recipes that you adjust to your taste. For example you might like a little more lime or a little less serrano chile.

There is no right, there is only delight.

Chop shiitake mushrooms into bite size chunks
Cut the green onion into thin slices
Chop tomato into small pieces - about 1/4 size of your shitake chunks
Mince garlic, serrano, ginger
Add ground chile, salt, and olive oil

Mix well with your hands to get the olive oil and lime worked into the mushrooms. You may need more oil if the mushrooms are absorbing a lot. I am generous with olive oil, starting with less than I need and adding until a good consistency is reached.

Spread the mixture onto a teflex sheet on a dehydrator tray. Cook at 108 for 2 to 4 hours depending on the consistency you like. Try it after 2 hours. Again at 3. If it seems like it could go longer, let it go to 4.

I like this dish sharing a plate with a big green salad made with similar dressing ingredients and tomatoes.

It is good with a curry carrot and avocado soup, warmed by processing in the Vitamix.