Ingredients:

• 12 ounces mushrooms
• 1 medium onion
• 1 tablespoon olive oil
• 1 tablespoon agave
• 1 tablespoon balsamic vinegar
• 1 ripe avocado
• 1 tomato
• 1 clove garlic, pressed
• 3 tablespoons olive oil
• 1 1/2 cup water to process
• salt and pepper
• 1 tablespoon olive oil

Preparation:

• Begin by marinating and then dehydrating the mushrooms and chopped onions. Mix together the olive oil, agave, and balsamic vinegar. Toss with the sliced mushrooms and chopped onions and spread out on a lined dehydrator sheet and dehydrate for about 2-3 hours.
• Reserve a few mushrooms and onions for topping.
• In a blender, puree the remaining mushrooms and onions, avocado, tomato, garlic, and olive oil, adding about 1 1/2 cup water. Add as much water as necessary to make the right consistency.
• Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil.

yield: 3 servings

nutritional information:        calories: 374       fat: 35 gr       carbs: 23 gr       protein: 5 gr