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Mushroom Steak Wraps

What you need: 

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
olive oil
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)
fresh spinach

What you do: 

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).

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
10
Recipe Category: 

SO HOW'D IT GO?

I do not think you did anything wrong, just different. :) 

In answer to your technical questions:

They should not get "crispy" in the pan just start to brown around the edge with a little ridge (I guess you can call it). But not crisps in the idea of crunch. Think about a thin buttery pancake edge. The crisp-like edge happens after the flip as the moisture comes out of the mushroom.Your broiler time may be less than mine, I used a average power toaster oven.

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This recipe is delicious!  I only have one question.  Are you sure they should be broiled for 30 minutes?  I was broiling for 15 and they burned some.  I'm still eating them but probably should have just cooked less time.  Also, when cooking in skillet, they didn't really get crispy so I just cooked for 5 minutes total without flipping.  Did I do something wrong?  I'm sure I'll be cooking these again so please let me know if I misunderstood something.  Thanks!

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Thanks for trying the recipe... I will tell my husband tonite!!!

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thanks for posting this. tasty! didn't have all ing on hand (no liquid smoke, brewer's yeast), and skipped the baking part only because i was super hungry. but, still good!

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