Here's a marinade with pork seasonings that make this meaty-textured mushroom taste absolutely piggy.
1 tbs. fresh ginger, sliced
2 tsp. whole cloves
4 cups very young Berkeley's Polypore, dryad’s saddle, or chicken mushroom, sliced
1 tsp. whole black peppercorns
1-1/4 cup corn oil or flaxseed oil
1/2 cup blackberry wine or red wine
1/2 cup Worcestershire sauce
1/4 cup wine vinegar
1/4 cup Bragg’s liquid aminos or tamari soy sauce
1/4 tsp. liquid stevia or 1 tbs. barley malt, rice syrup, or honey
1. Put the ginger, cloves, and black peppercorns in a tea ball or tea bag, or tie into a piece of cheesecloth and stir into a bowl with the remaining ingredients.
2. Cover and marinate 6 hours to overnight, stirring once or twice if possible.
3. Drain in a colander and bake 25 minutes on a rack over an oiled cookie sheet in a preheated 375°F oven.
4. Squeeze the mushrooms in a few layers of paper towels to get rid of the excess liquid.
Serve hot as a side dish, or use in recipes that call for meat.
Makes 1 cup
Preparation Time: 15 minutes + 6 hours + 25 minutes