Herb-Encrusted Mushroom Steak recipe at Gone Raw

Herb-Encrusted Mushroom Steak

(click on image to enlarge)

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
⅓ 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
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
CHEEZE
1 cup soaked pine nuts, macadamias or almonds (if using almonds, peel the skins)
2-3 tablespoons lemon juice
½ cup filtered water

Preparation

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.

Veggies

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

Cheeze

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.

Comments

humanimal writes: (January 21, 2007)

Wow! I really thought that was a piece of dead animal on that plate. I was saying to my self “what the heck is she doin?” :) Portabello is really the meat of the veggies

kandace writes: (January 22, 2007)

That’s funny – I suppose it does look meat-ish!

I have to say, this was really a satisfying meal (we split the recipe between the two of us and had this as a Sunday lunch, which was always a big meal when I was growing up). When I made it, I forgot to get the Ume plum and it was really quite good without. I think next time I’ll add the plum and, given time, try dehydrating the mushrooms for an hour or so to see what they taste like slightly warmed.

Priceless One writes: (January 22, 2007)

What is a Ume plum? I have never heard of that.

kandace writes: (January 22, 2007)

An Ume plum is a Japanese plum – more sour than sweet. I’ve seen it pickled in the asian section of health food stores, but have never bought one fresh (which is probably why I forgot to get it for the recipe). I’m guessing I’d go to an asian grocery store to find a fresh one.

elementalspirit writes: (February 19, 2007)

Ume is short for Umeboshi ..they are the little red pickled ones packed in the cmal containers in the macrobiotic section of the HFS. They are very salty and tangy and would add to the meaty/salty taste of the dish.

k8lyn07 writes: (March 13, 2007)

best. frickin. thing. ever.

this is by the far the best raw recipe i have tried yet…. so amazing. soo satisfying. tastes like a real, good, homecooked meal. mmmmmm…. this is what i would use to show people what raw food is.

i used sunflower seed cheese, will put up recipe.

mmmmmmmmmm. i could only eat half too haha.

Suzy writes: (April 05, 2007)

Mmmmmm!! I made a variation of this, with the ingredients I had on hand (used half cashews, half pine nuts for the ‘cheez,’ raw apple cider vinegar for the Nama Shoyu, different spices in the marinade). I agree with K8lyn07, this is one of the best raw recipes I’ve ever tried. Thank you so much for sharing it!

owombman writes: (April 13, 2007)

This is absolutely delicious. Although I did not use the Ume Plum or the cheeze, it still came out really good. I cant stop raving!!!! Thank you!

kira writes: (April 29, 2007)

I finally tried this recipe, after drooling over it for a week… It was really good, I followed it exactly and it was great ume plums were a bit pricey, at $12 for a 6oz package or $7 for the puree (I went w/ the pureed) the family thought it would be better cooked…. those boys just don’t get it… However we didn’t enjoy the macadamia nut cheese next time I think I’ll use almonds or cashews, and maybe I’ll toss the shroom’s on the grill for my non-raw boys. I’ll keep mine the way they are though it was great!

jkd_soccer801 writes: (June 20, 2007)

I at this a lot when I first turned raw. It was great! Right now though I ate it so much I lost the taste for it, maybe if it was a bit sweeter lol

bradley.n.cindy writes: (July 24, 2007)

WOW I love it I’m eating it as I type…....Thanks …

chickenwithagun writes: (August 19, 2007)

I didn’t have the ume plum, so added a little lemon juice instead. This was insanely good! The combo of the cardamon, cumin and the mushroom was amazing!

Thanks for posting such a fab recipe :)

Mulberryrose writes: (August 26, 2007)

I have a container of ume paste….how much of that would you use to substitute for the one plum? Thanks…anxious to try this.

saltydawkins writes: (September 12, 2007)

Very very tasty! I served it with a salad (because I was raised on steak and salad), and in retrospect I think sliced mango would have been a better choice. All in all, not bad for my first raw meal!

savedbygrace writes: (September 16, 2007)

I made this last week for dinner. I forgot the cumin powder and didn’t have an Ume plum, but it still tasted great. The Cheeze blends perfectly with the other flavors. Next time I’ll just have to find some Cheeze recipes with seeds instead of nuts as my daughter has nut allergies. My husband enjoyed this recipe and said he’ll eat it again! YAY!

I used the marinade ingredients as a salad dressing last night and it was really good.

1fabdiva writes: (October 03, 2007)

One of my first raw recipes. A little salty, but definitely a keeper. Once I tweak this, it will surely become a recipe I share with my non raw friends.

marienord writes: (October 08, 2007)

Ooooh! NOW I GET IT! It’s actually just a portobello mushroom cut in half…! I was having a hard time trying to figure out ow the hell you got the texture so right, and how I was offing over how long it had to sit in the dehydrator for… This looks SO GOOD! I’m making it sometime soooooon!

kundalalita writes: (October 10, 2007)

ohhh, wait what? you put it in the dehydrator? hmm yea im having trouble figuring it out too, but Regardless that what i made didn’t really turn out like the pic (my mushrooms were very wet,slimy and covered with the sauce, ending up extremely salty, and i think i used the wrong kind of shrooms too!)... it still tasted very deliciossooo!!! another one even cooked fooders love!

for my cheese i used pine nuts, cashews, some sunflower seeds, and something inspired me to add like 10-15 raisins… i’m glad i did cuz it came out great, and really balanced out the saltiness!

curlysparkle writes: (October 13, 2007)

I am making this for Sun, dinner tomorrow! I can’t wait to try it! Thanks for sharing!

kandace writes: (October 14, 2007)

kundalalita: No dehydrating necessary. The 20 minutes of marinating does the trick.

Mon46 writes: (October 15, 2007)

I didn’t get the ume plum (very expensive), but made it with the rest of the ingredients. It is delicious—I will definitely make it again.

Goldie writes: (November 08, 2007)

This was amazing, it tastes and feels like a steak, only better with no cruelty! I had umeboshi plum paste so I used a tablespoon of that instead and it was great!

TomsMom writes: (November 17, 2007)

Wow, this tasted great! I’m new to raw and absolutely new to mushrooms, and this has me hooked! I didn’t have the umeboshi plum, so I used a tablespoon of sun-dried currants and ran them with the rest of the sause through a processor. I had to use other raw veggies for the veggie side, and I decided to use the cheez with those instead of the shroom steak. Thank you again, kandace, for my first real raw dinner:-)

kandace writes: (December 05, 2007)

Thank you again, kandace, for my first real raw dinner:-)

Aww…my pleasure!

somadilaura writes: (December 31, 2007)

going to try it asap..thanks

aneksi writes: (February 12, 2008)

this is a new staple in my raw-diet!! absolutely wonderful!

batyah writes: (March 23, 2008)

OK…i’m making this for my sister who’s coming over for dinner tomorrow. the mushrooms in the marinade…so good. i’m trying to not eat them all before tomorrow. for the cheeze, i added jalepeno, parsely, garlic and some oregano and made it kind of herb like…really really good. kandace, thank you so much. i love all of your recipes.

twobitfoodie writes: (April 03, 2008)

I tried this the other day and its all i can think about now. I am having it again tonight, I cant wait. Thanks for sharing this recipe. It’s going to be a regular favorite at my house!

RJM65 writes: (April 28, 2008)

This is awesome! It’s great in a sandwich with napa cabbage. The herb marinade is fantastic, really give the mushrooms a “steak like” flavor and aroma.

LibbyB writes: (May 15, 2008)

This is unbelievable! My kids weren’t that interested in it, and I would have to say it is certainly a grown up dish. But if you are in need of an impressive, heary meal for adults – this is it! Fantastic!! Thank you!

Veggielina writes: (September 01, 2008)

That same recipe is on The Hallelujah Diet book! It looks good though :)

Aziah writes: (October 01, 2008)

I found the cardamom a bit “odd” in this dish and didn’t really care for it because of that. I think I will try it again with the tarragon. But otherwise it was certainly filling.

Some changes I made were that I omitted the ume (I didn’t have any) and I warmed the dish in the dehydrator first for an hour.

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