4 large portobello mushrooms
Raw coconut aminos or gluten-free, dairy-free soy sauce (not raw) or Bragg’s amino acids (not raw)
Gently wash mushrooms and pat dry. Cut off stems.
You can put the mushrooms in to the dehydrator plain without any topping or glaze them. If you want to darken the color to look more like a cooked bun, brush the top with any of the above suggested toppings. The raw coconut aminos will make the ‘bun’ a little sticky, but it’s Raw! I think the best outcome is by lightly spraying on Bragg’s amino acids or brushing with gluten-free soy sauce, but if you are on a fully raw diet, you will want to go with plain or the raw coconut aminos.
Rub or brush tops of mushrooms with your chosen glaze and put in dehydrator at 145 degrees for one hour. After one hour, reduce temperature to 108 degrees. To darken the color of the “bun” add more aminos or soy sauce occasionally through the dehydrating process. Depending on the size of the mushrooms and your desired results, the buns will be done in 2-6 hours. Makes 2 buns (top & bottom).