Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Ange Irzyk/
dlahti@gorge.netPortabella Steaks and GravyIngredients (use vegan versions): Four large portabella mushrooms
1/4 cup OG Red cider vinegar
1/8 cup tamari or Braggs Liquid Aminos
1/4 cup water
2 tablespoon sucanat
2 tablespoon sesame oil
1 tablespoon fresh grated OG ginger
4 OG garlic cloves minced
1 tablespoon OG lemon juice
1 tablespoon fire oil or other hot pepper oil
Directions:Brush any dirt off of mushrooms, and cut off stem of mushroom.(Save the stem pieces for gravy). Then make a marinade out of following ingredients. Stack mushrooms in a tupperware container and pour over mushrooms. You might need more marinade to completely cover mushrooms. Refrigerate for at least four hours. Then heat a large frypan to medium heat, with a dash of olive oil. Place mushrooms in pan cap down. Pour more marinade over mushrooms as they cook. Flip mushrooms after about five minutes. Add more marinade to new side. Cook about five more minutes or until the mushrooms are nicely browned on both sides. After mushrooms have cooked I place them in the warm oven and use the remaining juice in the pan to make gravy. I add the minced marinaded stem pieces, and a T. more oil. Brown up the pieces, then I add flour stirred into water to thicken, 1 T. nutritional yeast, a dash of tamari, salt and pepper to taste. This gravy is sensational served over garlic mashed potatoes, or baby red potatoes. Enjoy
Tip: For the sodium sensitive you can decrease the tamari or Braggs and increase water. For people that like a zinger marinade add a t. cayenne pepper or jazz up with your favorite Thai chilis, or chili sauce.
Serves: 4
Preparation time: 15
Thank you for this delicious recipe. Two notes -1: The amount of marinade does not cover the mushrooms (At least in my case) so plan to have enough supplies to make a double batch as it is truly an amazing sauce. 2: If the caps are raised dramatically I found that it was necessary to push them down halfway through the cook time (and I doubled the time for the underside as it was just perfectly soaked in marinade). Thank you again! Elvis Parsley
Archived comment by: elvis
I definitely want to try this; sounds wonderful! But (don't yell at me for my ignorance) what does OG stand for?
Archived comment by: millaykma
I would cut down the cider vinegar. It really overpowered all the other tastes. Other than that, this recipe was GREAT and rivals the portabella steaks that my favorite veggie restaurant, McFosters Natural Kind Cafe in Omaha, makes!
Archived comment by: xemcats
my guess is that OG is abbreviation for organic
Archived comment by: beautiful flower
I didn't really care for this recipe. I liked the idea, but the vinegar was too overpowering. Next time I think I'll try using a marinade with herbs and dry sherry.
Archived comment by: lordJah
I too doubled the recipe and still found there not to be enough marinade. The flavors were great as is and we all enjoyed it! Thanks.
Archived comment by: ivy100
