Mushroom Steak Wraps
1-1/2 tablespoons mustard powder
1-1/2 teaspoons cumin powder
1 teaspoon sage
1 teaspoon onion powder, or to taste
1 teaspoon garlic powder, to taste
1/2 teaspoon brewers yeast
1 tablespoon nutritional yeast
1 teaspoon chili powder, or to taste
1/2 to 3/4 cup water
1 to 2 tablespoons balsalmic vinegar
1-1/2 tablespoons liquid smoke
1 teaspoon tahini
1-1/2 tablespoons vegan margarine
1-1/2 teaspoons liquid aminos (may substitute with soy sauce)
1-1/2 tablespoons date-sweetened peppers and onion sauté
4 portabella caps, cleaned and sliced 1/2" to 3/4" thick
2 teaspoons Italian seasoning, divided
Daiya “cheese” (optional)
1. Season Marinade: In a bowl, add mustard powder, cumin, and sage, onion powder, garlic powder, brewers yeast, nutritional yeast, and chili powder. In a cup, mix together water, balsamic vinegar, and liquid smoke. Whisk wet mixture into dry mixture. Whisk in tahini and remaining seasonings.
2. In a large skillet, heat enough olive oil to just cover pan. Add vegan margarine, liquid aminos, and season marinade. (Repeat this step for each batch of mushrooms. May not need extra liquid aminos.)
3. Lay mushroom steaks in a single layer and cook until brown on both side, about 5 to 6 minutes total time per batch. The mushrooms should have a slight crisp around edge. Sprinkle with Italian seasoning. ** do not over cook will be mushy**
4. Transfer mushroom to a baking pan until all batches are done. Mushrooms do not need to be a single layer. Drain excess fluid from pan. Place in oven on broil for at least 30 minutes. No need to rotate or flip mushrooms.
5. Remove and serve on wraps with date-sweetened peppers and onions, Dayia "cheese", and fresh spinach. Serve on naan bread
These are even good at room temp. The texture is firm and the flavor is completely absorbed. No bland mushroomy bites.
Source of recipe: I became creative and developed an outstandingly delicious recipe that even my eldest devoured. (she hates mushrooms, even the sight).