“SAUTÉED” MUSHROOM AND AVOCADO SANDWICHES—Lynne Snyder

Flax seed crackers, spread with Heavenly Dip and sliced avocado and “Sautéed” mushrooms

“Sautéed” mushrooms
1 pound sliced mushrooms
1/3 cup olive oil
¼ cup. nama shoyu
2-4 cloves garlic, pressed

Mix olive oil, nama shoyu and garlic with sliced mushrooms. Let them sit for thirty minutes. Place on teflex sheets with three chopsticks under each edge if it is really juicy—mine is; I don’t want juice dripping off. This makes a shallow bowl and holds in the juice.
Dehydrate about 4 hours.