This is a true energy saver, if you use the sun (use  dehydrator or low – less than 50 degrees – oven on sunless days). The mushrooms become extremely tasty and can be eaten as is, mixed into salads, as a side dish, as part of fillings for wraps or as pizza toppings or in sandwiches, mixed into sprouted, cooked brown basmati rice, pasta … you get the gist,  your imagination is the limit.

You can, of course, also ring the changes with different spices and herbs, eg: parsley, onion, chilli, paprika, cayenne pepper, black pepper, a dash of white wine – experiment with different tastes.

Ingredients:

• Button mushrooms, sliced
• Herbal or Himalaya Salt to taste
• Thyme
• 1 Tablespoon of cold pressed olive oil or coconut oil
• dash of  lemon juice

Method:

1. mix all ingredients together  very well in a flat dish – mushrooms should be well coated
2. spread mushrooms out over dish
3. cover with netting or fine wire mesh
4. place in the sun for approx. 2 hours