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Old 01-18-2008, 06:21 PM
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Carmella Carmella is offline
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Join Date: Apr 2007
Location: Beautiful BC
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Herb-Encrusted Mushroom Steak

This is a wonderfully flavored, savory meal created and shared by Rhio (January 2007s recipe of the month). The recipe also includes a quick and easy cheeze sauce that can be used on other recipes as well.

Herb-Encrusted Mushroom Steak
Posted on GoneRaw
  • 2 large Portobello mushrooms, sliced
  • ⅓ cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
  • 1 tablespoons Nama Shoyu
  • 2 teaspoons cumin powder
  • 2 teaspoons 2 tsp. cardamom powder (or tarragon flakes)
  • 2 teaspoons garlic powder
  • 1 Ume plum, seeded and mashed
  • 1 red or yellow bell pepper, sliced thin
  • 1 cup broccoli, chopped small (or you could substitute other vegetable such as asparagus, edible-podded peas, zucchini, etc. or use a combination of vegetables)
  • cup scallions, finely chopped
  • 1 clove pressed garlic
  • 1 cup soaked pine nuts, macadamias or almonds (if using almonds, peel the skins)
  • 2-3 tablespoons lemon juice
  • cup filtered water

Mushroom Steak
  • Mix oil, Nama Shoyu, cardamom, garlic, Ume plum in a bowl and blend well.
  • Slice the mushrooms into thin slices and dip each mushroom slice into the sauce, covering both sides. Let marinate 20 minutes while you prepare the rest of the recipe.
  • Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables.
  • Blend all Cheeze ingredients in a blender until creamy.
  • Put together your Herb-Encrusted Mushroom Steak by first placing some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons of the Cheeze on top.
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Old 01-18-2008, 07:36 PM
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Does "Ume Plum" mean the pickled in a jar ones?
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Old 01-18-2008, 07:44 PM
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wyjoz wyjoz is offline
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Join Date: May 2007
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*it is a plum that's called for in the recipe

*we used the paste in a 'little' jar.

You could use apple cider vinegar and it should be fine.

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Old 01-19-2008, 06:25 AM
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Originally Posted by wyjoz View Post
*it is a plum that's called for in the recipe

*we used the paste in a 'little' jar.

You could use apple cider vinegar and it should be fine.
Yeah, ACV would work. It is just that both pickled ume plums and paste are quite salty. Since AVC isn't that salty, you may want to add a bit of Celtic Sea Salt, Tamari or Nama Shoyu to your recipe.

You can find those ume plums in well-stocked health food stores such as WFS.

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Old 01-21-2008, 03:02 AM
LondonNewf LondonNewf is offline
Join Date: Jan 2008
Location: London, UK
Posts: 2
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This was a wonderful (and filling) dish with lots of different flavors. I made it for a house guest and she couldn't get enough of it. Thanks so much!
Newfin' It Up in the Kitchen
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Old 01-21-2008, 03:08 PM
STB STB is offline
Join Date: Oct 2007
Posts: 126
Rawbie a question, are the beafsteak leaves tomato leaves? I've always been told they are poison. Sometimes things are used in different ways. Was just wondering.
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Old 01-21-2008, 04:43 PM
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Definition: [SHEE-soh] Aromatic green, jagged-edged leaf from the perilla (or beefsteak) plant, which is part of the mint and basil family. The versatile green shiso is used in salads, sushi and sashimi, cooked dishes like tempura and as a garnish. Green shiso is available fresh from summer to fall in Asian markets. It's also called perilla and Japanese basil. The less common and less aromatic red shiso is from a different plant species and is more likely to be found pickled than fresh.
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