Recipe Directions

MUSHROOM STEAK

1. Mix oil, nama shoyu, cardamom, garlic, and an ume plum in a bowl and blend well.

2. 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

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

CHEEZE

4. Blend all Cheeze ingredients in a blender until creamy.

5. 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.

Kandace's Thoughts

By kandace

This is a wonderfully flavored savory meal created and shared by Rhio.

The recipe also includes a quick and easy cheeze sauce that can be used on other recipes as well.

Keeps for 2 days in the refrigerator.

Variation: Layer the ingredients into a romaine lettuce leaf, Swiss chard leaf, cabbage leaf cup or bok choy leaf. You could serve it on pizza crust bread.

The recipe could also be made without the cheeze.

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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!

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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.

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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.

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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.

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

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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.

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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

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