Tuesday, October 4, 2011

Eat it: Portabella Mushroom Bake

Sorry if this picture isn't sexy enough for you. I promise, this is good food.

Here it is - my first recipe post! *cue drums* dun-dun-dun-dun-dun fanfarefanfarefanfarefanfare!

Get excited people. You will enjoy this. 

What you should know - this vegetarian! Nay, vegan even. But do not be intimidated, dear meat eaters. Herein lies juicy deliciousness, of which I've confirmed with both vegetarian apologetics and non-believers. All have extolled the tasty flavorfulness of the portabella mushroom bake. Turtle asks me to make this dish like once a week!

Still not convinced? I hesitate to describe this dish as something you may already know, because I believe the biggest setup in eating a vegetarian dish is comparing it to meat. Manage your expectations kid, seitan and tofu ain't no type of meat, so don't play yourself.

HOWEVER! I would say that this dish has a "meaty essence." I used to eat beef (before Oprah sunk that industry), and this, in very very tiny ways (again, manage your expectations!) reminds me of steak. 

And it's super easy :-D Surely you are sold by now. 

The Portabella Mushroom Bake is a recipe adapted from a random webpage full of vegetarian and vegan recipes. Really, it's called Random Vegan Recipes. No, I myself am not one, but every now and again I venture into the neighborhood and am rarely disappointed.

I've made some alterations, and also halved this recipe, since I know this is your first time and maybe you just want to try it out for two instead of committing to 4, right? 

Here's what you will need:

1/4 cup almond meal/flour
2 tbsp. olive oil 
2 tbsp. Braggs Liquid Amino Acids* 
2tbsp. water 
1 tbsp balsamic vinegar
1 and 1/2 chopped garlic 
1/2 tsp dried rosemary 
1/2 tsp dried oregano 
2 large portabella mushrooms, stems removed

*Don't be intimidated by this crazy name! It's basically a healthier type of soy sauce, ok? You can put it on everything, and it will make it better. Also, this ingredient, combined with the balsamic vinegar, basically makes the dish, so you can skimp elsewhere (like the herbs), but don't shortcut here. 

So first, clean the portabella mushroom, and remove the stem. Usually I just rinse these bad boys in cold water, and leave in the "gills." Take care to keep the "lip" intact - this will contain the delicious sauce. The portabellas will feel a little slimy after washing, so to dry, simply wrap them in a paper towel (you might see a brown residue, but I think that's just mushroom essence or something? You'll live.). Make sure they're fresh! If not, they get a little chewy after cooking. Not cool.


Next, mix together all the remaining ingredients in a small bowl. That's right, throw everything in that bowl - almond flour, olive oil, Braggs, water, balsamic vinegar, garlic, rosemary and oregano. A quick note on rosemary - if you buy it dried, those little leaves can be kind of pointy and crunchy. Take some time to smush them a little finer if you can. 
  




Now to the easiest step: Pour that shizz into your mushrooms, bake at 350 for about 20-25 minutes. 




Here's what it should look like after baked.


Finally, eat it all, lick your plate clean, and reconsider your stance on vegan food.

Fin.

One more 'gin, with less feeling.

Ingredients:

1/4 cup almond meal/flour
2 tbsp. olive oil 
2 tbsp. Braggs Liquid Amino Acids* 
2tbsp. water 
1 tbsp balsamic vinegar
1 and 1/2 chopped garlic 
1/2 tsp dried rosemary 
1/2 tsp dried oregano 
2 large portabella mushrooms, stems removed

Instructions:

1. Preheat oven to 350.
2. In a small bowl, mix together almond flour, oil, Braggs, water, vinegar, garlic, rosemary and oregano and blend until well combined.
3. In a large baking dish, place the mushrooms upside down. Pour sauce over and bake for 20 - 25 minutes.

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