1/4 cup red cider vinegar
1/8 cup tamari or Bragg's
1/4 cup water
2 tablespoons sucanat
2 tablespoons sesame oil
1 tablespoon fresh grated ginger
4 garlic cloves minced
1 tablespoon lemon juice
1 tablespoon fire oil or other hot pepper oil
1 teaspoon cayenne, optional
4 large portobello mushrooms, stem removed and kept for gravy
dash olive oil
reserved mushroom stems
1 tablespoon oil
2-3 tablespoons flour + water
1 tablespoon nutritional yeast
salt and pepper, to taste
1. Mix all ingredients except mushrooms for marinade. Stack mushrooms (with stems) in a tupperware container and pour marinade over mushrooms. Refrigerate for at least 4 hours.
2. 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 5 minutes.
3. Add more marinade to new side. Cook about 5 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.
4. Add the minced marinaded stem pieces, and 1 tablespoon more oil. Brown up the pieces, then add flour mixture, nutritional yeast, tamari, salt and pepper, to taste. Serve with mushroom steaks.
This gravy is sensational served over garlic mashed potatoes, or baby red potatoes. Enjoy.