Raw 'Steak'

[aisah]

My friend sent me this and thought I would share, have a look at the picture... is it not yummy?? Its about time I drool on food pictures instead

Herb-Encrusted Mushroom Steak

Serves 2-4

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

Ingredients
2 large Portobello mushrooms, sliced
? cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
1½ 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

- 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.

VEGGIES
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)
½ cup scallions, finely chopped
1 clove pressed garlic

- Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables.

CHEEZE
1 cup soaked pine nuts, macadamias or almonds (if using almonds, peel the skins)
2-3 tablespoons lemon juice
½ cup filtered water

- 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. Mmm good.
Keeps for 2 days in the refrigerator.
Variations: Layer the ingredients into a romaine lettuce leaf, Swiss chard leaf, cabbage leaf cup or bok choy leaf. Or you could serve it on Pizza Crust bread. The recipe could also be made without the Cheeze.

[wyjoz]

****My friend sent me this and thought I would share, have a look at the picture... is it not yummy?? Its about time I drool on food pictures instead ****

it's a mushy for you to drool over ! hehe we'll have to dig up the choky cigar to go with this post??? and the meal will be 'complete' !

[Beckla]

One word: Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmmmmmmmmmmmm

[Carmella]

Hey thanks for the idea, Aisah!

I've already got some portobello caps marinated and dehydrated that I was gonna use as buns. Perfect! I'll do the veggie part and top with cheddar sauce I made today. Yum! Yum!

[SchoolOfRAWk]

This is gorgeous!

[andypdx]

OK...Now I know what I'm having for dinner tonight (gotta use up that last bottle of Nama Shoyu before I give it up for good! )

I'm a little confused though... What should I make of the line "? cup extra virgin olive oil"

? <=== Does this mean I get to choose?

[wyjoz]

This is my dinner tonight:
Beautiful presentation !

I made the 'cheese' and then I made a 'mushroom' sauce/gravy as they had this on GTV http://gliving.tv/greenchefs/ani/portabella/ and it needed something. So I layered the Mushroom sauce/gravy then sprinkled 'parmazan" and then topped it with the 'cheese'

It's delish! Play with the flavors! And try it. Joz

[aisah]

Originally Posted by andypdx

I'm a little confused though... What should I make of the line "? cup extra virgin olive oil"

? <=== Does this mean I get to choose?

Gee andypdx, I am sorry I cannot find that email I may have deleted it but let me ask my friend again okay?? Sorry to keep you waiting on this.

best ~ a

[wyjoz]

Andy: when I made this; my Portobellas were large! so I started with 1/4 c and went to almost 1/2 c olive oil. **I added 3 T water**** All the marinade got absorbed in the mushrooms but after a while it released juices and they were left at the bottom of the dish.

Yes, you get to choose. You need to cover the mushrooms with marinade to soak. Hope this helps.

[ocean]

Wyjoz,
That looks sooooooooooo good! Thanks for the link........

[rawmelody]

I don't think 'good' does this dish justice! I am jumping into raw from a regular omnivorous diet, and this dish is no joke! So tasty. I didn't have cardamom (or tarragon) and used a regular plum, and just splashed the olive oil until it looked right.
I was a bit reluctant about peeling my almonds, but I am glad I did! Nonetheless I made this whole dish during my 1 hour lunch break, ate it, and posted this reply!

EXCELLENT mmmmm Yummy Delic! Who knew raw portabellos would be so lovely!
Thanks for posting!

[aisah]

Oh that is good to know!!! WOW!! You do not have some 2 items and fact you replaced Ume Plum with a regular plum.... and still tasted awesome!! Alright now. Next month I will be less busy and this shall be one of my kitchen adventures!!

rawmelody, what is a regular plum by the way?

I also would love to know what kind of taste does Ume Plum impart? What would be a good substitute??

thank you for sharing rawmelody!! I am happy for you had a lovely lunch!!

~ a

[PATH301]

Oh Baby' STEAK...Yummy

[rawmelody]

The regular plum I refer to is the one I got from the grocery store, ume plums are asian plums, and i get the feeling they are typically dried or preserved somehow... i am not sure how the flavors compare, but i think in this dish it is the texture that is more important!
btw, I ate it for lunch that day, dinner that night, and dinner the next day (I live alone, so it made allot)

[wyjoz]

Originally Posted by aisah

I also would love to know what kind of taste does Ume Plum impart? What would be a good substitute?? ~ a

It's SOUR that's it!!! I would say just use 1Tbsp apple cider vinegar !!!!

Ume Plum contains MSG unless specifically stated on the container that it does not!!!

Joz