Makes 1 side dish
Mushroom Sauce
2 cups mushrooms
1 cup baby plum tomatoes – puréed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon olive oil
1/2 tablespoon oregano
1 teaspoon rosemary
Vegetables
1/4 cucumber
1/4 cup water
1. In a food processor or high speed blender, blend mushroom sauce ingredients.
2. Dehudrate for 4 hours, on a teflex sheet at 42 degrees C (108 F)
3. Rehydrate with 1/4 cup water (or more if needed).
4. Chop cucumbers (and other vegetables of choice) and mix with sauce.
