Recipe Directions
STEAK
1. 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.
2. 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.
3. Cover with a small plate and weight it down with something heavy. I like to leave it to marinate on the counter-top for about 3 hours. You can also leave them overnight in the refrigerator.
HERBED HAVARTI
4. In the food processor bowl, combine ingredients and blend until smooth. Transfer to a bowl and refrigerate.
A1 SAUCE
5. Combine ingredients in the food processor bowl and blend until smooth. I leave this out on the counter-top, covered of course, with the mushrooms. The flavors come together better that way.
Jamestheraw's Thoughts
By jamestheraw 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…
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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Comments
Top voted
Barbraw
Feb 28, 2010
Thank you, Jamestheraw. Your recipes are such adventures. I thoroughly enjoy the description. And I'm sure I'll enjoy eating it as well.
babycat
Mar 27, 2010
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.
Drea
Dec 28, 2010
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!
All
katiew
Jun 03, 2018
Loved this!! It was a little too acidic so I softened it with some cashew creme. ?
Posted from The Rawtarian's Raw Recipes App
Drea
Dec 28, 2010
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!
muthermcree
Oct 11, 2010
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.
VeganMomma
Jul 19, 2010
I want to make this, will it work with cashews or brazil nuts instead of pine nuts?
It looks so tasty!
babycat
May 02, 2010
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!
jamestheraw
Apr 03, 2010
hmmm...thanks for the suggestions! consider them duly noted...you guys rawk...;-)
Silentsiren
Mar 28, 2010
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!
babycat
Mar 27, 2010
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.
writeeternity
Mar 13, 2010
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!
TheButterflyTribe
Mar 13, 2010
this is lovely! thank u for sharing!
morrisson66
Mar 05, 2010
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.
jamestheraw
Mar 01, 2010
many of the ingredients are repeated; the amounts are separated for the sake of the three different parts of the recipe...;-)
laurajean
Mar 01, 2010
Athough recipes like this look absolutely delicious, I find I rarely make such complex recipes or ones with so many ingredients!
jamestheraw
Mar 01, 2010
aww...thanks, newbie! lol
newbie
Mar 01, 2010
I just have to say it, you are so BEAUTIFUL!!! You are absolutely gorgeous!
queenfluff
Mar 01, 2010
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.
jamestheraw
Mar 01, 2010
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...;-)
zhanna8
Feb 28, 2010
sounds complex, though appears to be well balanced, except for sweetness... i guess it can be to taste ~thank you for sharing!
Matt
Feb 28, 2010
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 =)
Barbraw
Feb 28, 2010
Thank you, Jamestheraw. Your recipes are such adventures. I thoroughly enjoy the description. And I'm sure I'll enjoy eating it as well.
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