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Receta Marinated Portobello Filet Mignon - Raw
by Rawfully Tempting

Marinated Portobello Filet Mignon - Raw

Portobello mushrooms, the Filet Mignon of veggies! I was so excited to find this recipe but was a bit concerned that the seasoning was too intense. I made a few adjustments, and it came out FABULOUS! This is one of my favorite raw main courses so far!!!


The good news - it's EASY! It took very little time to prepare, however, I opted to dehydrate the veggies while they were marinating which really softened them nicely. While it's not required, I still prefer soft veggies with a "roasted" consistency over crunchy ones. Plan a little extra time if you want to dehydrate it (or warm in your oven on LOW).





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

Ingredientes

  • 2 large Portobello mushrooms, cleaned, feathers removed and sliced
  • Marinade
  • 1/2 cup extra virgin olive oil (with 1 Tbsp flax seed oil, opt.)
  • 1 1/2 Tbsp Nama Shoyu (optional depending on how salty you like it)
  • 1 tsp cumin
  • 1 tsp cardamom powder (or tarragon flakes)
  • 1 tsp garlic powder
  • 1-2 Ume plums, pitted and mashed
  • Veggies
  • 1 red or yellow bell pepper, or combo, julienned (very thin)
  • 1/2 cup snow peas, chopped in half
  • 1/2 cup zucchini, finely chopped
  • 1/4 cup onions, thinly sliced
  • 1/4 cup broccoli florets, sliced thin
  • 1/2 cup scallions, finely chopped
  • 1/2 cup cherry tomatoes halved
  • 1 clove pressed garlic
  • Cheese
  • 1/2 cup soaked pine nuts
  • 1/4 cup macadamia nuts (or any combination of nuts you like for cheese)
  • 2 Tbsp lemon juice
  • 1/4 cup filtered water (or as needed)

Direcciones

  1. Mix oil, Nama Shoyu, cardamom, garlic, Ume plum in a bowl and blend well.
  2. Slice mushrooms into thin slices and dip each slice into the sauce, covering both sides.
  3. Let marinate 20 minutes while you prepare the rest of the recipe.
  4. Veggies
  5. Mix all the vegetables in a bowl. Drain the marinade from the mushrooms
  6. and toss it with the vegetables
  7. Spread the marinated mushrooms on one non-stick dehydrator sheet and place the marinated veggies on another shelf, also covered with a non-stick sheet. Dehydrate at 105 degrees for about an hour.
  8. Cheese
  9. Blend all Cheeze ingredients in a blender until creamy.
  10. Assemble
  11. Put together your sliced Mushroom Steak by lining up some marinated
  12. mushrooms on a plate, top with the vegetables and then spread a few spoons
  13. of the Cheese on top.
  14. Garnish with cherry tomato halves or sprouts
  15. Option: If you are not 100% raw, serve over a bed of bean thread noodles or
  16. softened kelp noodles.
  17. I served this over bean thread noodles to SADers.