james' mushroom steak with 'herbed havarti'.
Submitted by jamestheraw on December 10, 2007 - 5:10pm
this idea came from a blend of rhio’s mushroom steak recipe and my own recipe for marinade for actual steak which i am forced to make anytime anyone in my house comes home with a london broil for the barbecue. i just threw things together for the cheese (i quit using cashews!), and it turned out tasting like havarti to me! i’ve included my method of making ‘raw a-1’ sauce too, which i thought of at the last minute…
Ingredients:
6 ounce portobello or crimini mushrooms, sliced
½ cup olive oil
½ cup raw apple cider
vinegar
.33 cup nama shoyu
.33 cup agave nectar
3 clove garlic
1 teaspoon each rosemary &
thyme
½ teaspoon cumin
½ teaspoon sea salt
.33 cup each pine nuts, sunflower seeds, & pumpkin seeds
3 tablespoon apple
cider vinegar
½ red bell pepper
2 clove garlic
½ teaspoon sea salt
1 teaspoon
dill
½ teaspoon thyme
1 lemon, juiced
5 dates, pitted
¼ cup sundried tomatoes,
unsoaked
½ apple (i used pink lady...but use what you wish!)
¼ cup agave nectar
2 clove garlic
1 tablespoon blackstrap
molasses
¼ teaspoon horseradish, powdered or minced
½ teaspoon sea salt
1 pinch ground cloves
½ teaspoon
rosemary
.33 cup olive oil
.33 cup apple cider vinegar
1 lemon, juiced
Preparation:
i’ve put the ingredients in order…the first 9 are for the ‘steak’, the next 8 are for the ‘herbed havarti’, and the last 12 are for the ‘a-1’ sauce.
first, in the food processor bowl, combine the first 9 ingredients EXCEPT the mushrooms, and blend until relatively uniform. there may still be chunks of herbs in it, which i think is a good thing.
next, slice the mushrooms…i like to leave the stems on because they are a little tougher…which makes it a little more like real steak. place into a bowl and pour the marinade over. cover with a small plate and weight it down with something heavy. i like to leave it to marinate on the countertop for about 3 hours. you can also leave them overnight in the refrigerator.
for the ‘herbed havarti’, in the food processor bowl, combine ingredients 10-17 (from the seeds/nuts to the juiced lemon) and blend until smooth. transfer to a bowl and refrigerate.
for the ‘a-1’ sauce, combine ingredients 18-29 (from the dates to the last lemon) in the food processor bowl and blend until smooth. i leave this out on the countertop, covered of course, with the mushrooms. the flavors come together better that way.
so, recap: there are 29 seperate things on the ingredient list: the first 9 are steak, 10-17 are the ‘herbed havarti’, and 18-29 are for the ‘a-1’ sauce. i hope this isn’t confusing. i think i’m just an ass and i just want to make sure all the other asses like me will get the recipe…lol
for the photo, i used crimini mushrooms because i couldn’t find organic portobellos right now…but i think criminis are just as good! you can also use the unused stems from making stuffed mushrooms for this; like i said, i think the stems are great in this…someone suggested it in another steak recipe and they were right! ;-)
i serve it with the cheese on top and the ‘a-1’ on the side, because the cheese is very delicate and is easily overpowered by the sauce. but feel free to put it wherever you wish; spread it all over your living-room furniture if you like…lol
i also tried slicing the steak up and adding broccoli pieces, sliced green onion, and a little ginger, and voilá! beef with broccoli…and it actually tastes a lot like beef with broccoli from a chinese-food restaurant!
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No responses to "james' mushroom steak with 'herbed havarti'."
1.
you said, "i've put the ingredients in order…the first 9 are for the 'steak', the next 8 are for the 'herbed havarti', and the last 12 are for the 'a-1' sauce." but when I separated the list i noticed that the last ingredience added up to 13. So I just want to get this right cause im a clutz in the kitchen and i really want to try this.
THIS PART IS THE STEAK,
* 6 ounces portobello or crimini mushrooms, sliced
* ½ cup olive oil
* ½ cup raw apple cider vinegar
* â…“ cup nama shoyu
* â…“ cup agave nectar
* 3 cloves garlic
* 1 teaspoon each rosemary & thyme
* ½ teaspoon cumin
* ½ teaspoon sea salt
*
* THIS IS THE HEERBED HAVARTI
* â…“ cup each pine nuts, sunflower seeds, & pumpkin seeds
* 3 tablespoons apple cider vinegar
* ½ red bell pepper
* 2 cloves garlic
* ½ teaspoon sea salt
* 1 teaspoon dill
* ½ teaspoon thyme
* 1 lemon, juiced
*
*
* THIS IS THE A-1 SAUCE
* 5 dates, pitted
* ¼ cup sundried tomatoes, unsoaked
* ½ apple (i used pink lady...but use what you wish!)
* ¼ cup agave nectar
* 2 cloves garlic
* 1 tablespoon blackstrap molasses
* ¼ teaspoon horseradish, powdered or minced
* ½ teaspoon sea salt
* 1 pinch ground cloves
* ½ teaspoon rosemary
* â…“ cup olive oil
* â…“ cup apple cider vinegar
* 1 lemon, juiced
Please correct me if I'm wrong on how I split it up, I want to try this soon, Thanks!
2.
I loved this! I thought the havarti was good, but a bit too sweet for the rest of the dish. I also let the mushroom marinate over night which was unbelievable! I'm making it again tonight, minus the "cheese" and only marinating a few hours, to see how that is. Thanks for the yumminess.
3.
I want to make this, will it work with cashews or brazil nuts instead of pine nuts?
It looks so tasty!
4.
Ok I am not stalking you....but this recipe....my gratitude let me show you it.
This time I doubled the marinade and put asparagus and sweet onion in with the mushrooms. It's almost a soup. The only thing I did not double was the oil. It will make a killer lunch tomorrow. Serving it with cauliflower rice and grapes for desert. Yummers!!!! Well if it makes it until lunch time tomorrow rofl. Thanks again. I have such issues finding savory dishes and this one really hits all the right buttons!
5.
hmmm...thanks for the suggestions! consider them duly noted...you guys rawk...;-)
6.
I just made the cheeze and substituted basil for dill because I realized later that I didn't have any. I would recommend using 1/2 the lemon called for and a bit of water. Too lemony!
7.
I've made this twice. It is not exactly possible that this tastes like steak but it does. My DH and I didn't really like the 'cheeze' I am sure that was just us and not the recipe. The A-1 sauce was a hit once we lit a fire under it with some pureed jalapeno and added the other half of the apple just cuz. It isn't as time consuming and crazy as it looks and it is heavenly, pure raw goodness.
8.
Hey James- that beef with broccoli is a great idea! Just add zuchini spaghetti or cauliflower rice for the full experience! It also would remind me of a Swedish stroganoff if you had wide zuchini noodles!
9.
this is lovely! thank u for sharing!
10.
yeah I just made this... it's really good... I didn't have any sundried tomatoes, so I used a small regular tomato for the A-1... it's good! Anyway, I made this entire recipe, with other food too, in about a half hour. I didn't find it complex at al. I also worked VERY slowly today and it wouldn't have taken me over 20 minute if I wasn't chatting on the phone and concentrating a little more.
11.
many of the ingredients are repeated; the amounts are separated for the sake of the three different parts of the recipe...;-)
12.
Athough recipes like this look absolutely delicious, I find I rarely make such complex recipes or ones with so many ingredients!
13.
aww...thanks, newbie! lol
14.
I just have to say it, you are so BEAUTIFUL!!! You are absolutely gorgeous!
15.
Thanks for the "A1" recipe! I was wondering how I could make a raw version of that A1 sauce. I love that stuff. I also like your raw cheez idea. I am always trying to think of new ways to make new raw cheez tastes.
16.
yay! thanks for the support...;-) zhanna8- you could totally make it less sweet if you like. when i make REAL steak this way (for other people, of course. eew.), i use brown sugar before barbecuing...it caramelizes and makes that strange salty/sweet taste. that was what i went for here. just skip the a-1 sauce and cut the agave as you wish...;-)
17.
sounds complex, though appears to be well balanced, except for sweetness... i guess it can be to taste ~thank you for sharing!
18.
Dang... That looks amazing. I agree with Barbraw, Your recipes are not only fun to read, but delicious aswell. I can't wait to make this soon... or you could just invite me over for dinner =)
19.
Thank you, Jamestheraw. Your recipes are such adventures. I thoroughly enjoy the description. And I'm sure I'll enjoy eating it as well.