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Receta Marinated Portabello Steak and Brazil Broccoli Mash with Mushroom Gravy
by Brenda Nash-Milton

Marinated Portabello Steak and Brazil Broccoli Mash with Mushroom Gravy

This is for those that are interesting in trying Raw-Live Food. Tell me it does not taste like steak, mash potatoes and gravy.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 4

Ingredientes

  • Steaks
  • 4 portobello mushrooms, stems removed
  • 1/4 cup extra virgin olive oil
  • 1/3 cup Nama Shoyu
  • 1 tablespoon finely chopped rosemary
  • Brazil-Broccoli Mash
  • 1 clove garlic
  • 1 pinch ground black pepper
  • 1 teaspoon sea salt
  • 1 cup Brazil nuts
  • 2 cups broccoli, chopped
  • Mushroom Gravy
  • 1/3 cup extra virgin olive oil
  • 3/4 cup mushrooms, any kind
  • 1/3 cup water
  • 1 1/2 teaspoons apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon seal salt

Direcciones

  1. Steaks
  2. In a large bowl, coat mushrooms in oil, Nama Shoyu, and rosemary. Set aside for an hour or two to marinate and soften.
  3. To serve, slice each mushroom into 4 to 5 thick strips and serve on top of a scoop of Brazil-Broccoli Mash. Dizzle with Mushroom Gravy, garnish with a spring of rosemary before serving.
  4. Mash
  5. Process the garlic, pepper, and salt into tiny pieces. Add Brazil nuts and process into a powder. Empty this powder into a bowl and set aside. Next, process broccoli while slowly adding the Brazil nut powder back in.
  6. Gravy
  7. Blend olive oil, 3/4 cup mushrooms, water, vinegar, garlic, and salt until smooth. Pour gravy into a bowl.