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Portabella Steaks and Gravy

What you need: 

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
dash tamari
salt and pepper, to taste

What you do: 

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.

Preparation Time: 
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These were delicious!  I made some changes, of course, but not too many:  used dried ground ginger and garlic (lazy!) and used half red cooking wine and half red wine vinegar in place of the cider vinegar because that just didn't sound right to me.  I doubled the sauce - after reading the other reviews I wanted to make sure I had enough.  In the future when I make this again I think I'll decrease the amount of sweetener used as it didn't really need it.  Loved it! :)>>> I'm a huge fan of the fungi!


These were terrific! Received an A+ from both me and my boyfriend. Definitely will make again.

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