Marinade: 1 tablespoon Yakon Syrup(or 2 tablespoons of agave instead), 1 teaspoon Dark agave (regular if dark is not available), 2 1/2 tablespoons Nama Shoyo(or 2 1/2 tablespoons of water and sea salt to desired taste, 2 pinches of cayenne, 1 teaspoon cumin, 1/2 clove garlic,
Topping: Semi Grind 1/2 cup black sesame seeds (regular if not available), 1/2 teaspoon sea salt (more or less to desired taste), pinch of cumin,
Take: 4 Portobello mushrooms. Cut mushrooms in steak size, marinate in marinade for 15-20 minutes, coat in topping
Dehydrate at 102 degrees for 3-6 hours depending on consistency you like your steak.
For steak: Chop 1/4 cup red onions, slice 1 colored bell and add to top of steak them pour marinade on top. or Take desired bread of choice and use in sandwich with red leaf lettuce, slices of tomato, red onion and add BeLive’s mayo #1 (on recipe list) to make incredible Mock Chicken Raw Sandwich
Chef BeLive's ThoughtsBy Chef BeLive
This is my Mock Chicken Raw Steak. It is one of my favorite recipes out of over a 1000 that I’ve created and is going in my first book. Thanks for your views of my recipes and I know you will enjoy the organic orgasm of your mind, body, soul and especially your taste buds.
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