Portabella Steaks and Gravy


Ingredients (use vegan versions):

  • Four large portabella mushrooms
  • 1/4 cup OG Red cider vinegar
  • 1/8 cup tamari or Bragg’s 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


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

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