Portobello Steaks
Boy, do I love me those packs of 4 portobello mushroom caps that our local CostCo carries. If you love mushrooms even the slightest bit, this recipe is a no-brainer.
2 portobello mushrooms caps, stems trimmed
2 Tbsp steak sauce (as noted below, I prefer Pickapeppa sauce)
salt & pepper
3 cloves garlic, minced
1 Tbsp olive oil
1 drizzle dark sesame oil
1-2 drops each liquid smoke & chipotle Tobasco
1-2 Tbsp black sesame seeds
Redhydrate the sun-dried tomatoes by setting them in a covered bowl of boiling water for 10-15 minutes. Meanwhile, mince the garlic and let it sit in a mixture of the olive and sesame oils plus the liquid smoke and Tobasco while you prepare everything else.
Clean and trim the mushroom caps. Lay the mushroom caps in the bottom of a baking dish. Brush each cap with the steak sauce, then sprinkle with salt and pepper. Pour the oil/garlic mixture over them. Sprinkle each cap with black sesame seeds.
Cover with foil and bake in a 400-degree oven for 30 minutes, or until the mushrooms are cooked all the way through. Serve over...
Garlic Mashed Potatoes
4-5 Yukon Gold potatoes, washed and cut into bite-size chunks
water to cover
1 veg bouillon cube
1/3 cup plain soy creamer, or as needed
3 Tbsp Earth Balance margarine
1 Tbsp olive oil
2 tsp garlic powder
a hefty sprinkle nutritional yeast (optional)
salt and pepper to taste
Boil the potatoes, water and bouillon for 20 minutes, or until very soft. Drain and mash with the remaining ingredients until seasoned to taste. Finish the pureeing job with a hand blender, if desired.
