Raw Mushroom Pie, Amazing "Mmmm" -Factor

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This raw mushroom pie has an amazing flavor that comes from the blend of peanut oil, balsamic vinegar, and raw agave nectar. It is sometimes hard to find oils that are truly raw, even when they say "cold-pressed," so just do the best you can and substitute if necessary.

However, I truly feel that the peanut/balsamic/agave blend (equal parts) is what really makes this dish.

Start preparation a day or so before by soaking some cashews and running the drained nuts through a food processor with some sea salt, onion, and garlic, all done to taste. Then pack the mixture into a pan of appropriate size, I try always to use glass.

Now, slice mushrooms and toss with a marinade made of about equal parts adjust according to taste) peanut oil, balsamic vinegar, and raw agave nectar.

Top the cashew mixture with the mushroom mixture, cover, and put inside the fridge for a day or to allow the pie to set up and the flavors to blend. When just about ready to serve, slice some sweet red peppers and place on lettuce leaves, and top with a square of the mushroom pie. Garnish, if you like, and enjoy! This makes a wonderful raw main course for company.

You can mix all the veggies with the peanut/balsamic/agave marinade if you like. This allows all the veggies to soften slightly and allow flavors to blend. This works great as a marinade for lots of other veggies as well.