from Ani’s Raw Food Kitchen by Ani Phyo
4 portabello mushrooms, stems removed
1/4 c extra virgin olive oil
1/3 c Nama Shoyo (raw soy sauce)
1 tbsp finely chopped rosemary
To make steaks, in a large bowl, coat mushrooms in oil, Nama Shoyu, and rosemary. Set aside for an hour or two to marinate and soften.
1 clove garlic
1 pinch ground black pepper
1 tsp sea salt
1 c Brazil nuts
2 c broccoli, chopped
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 the broccoli while slowly adding the Brazil nut powder back in.
1/3 c extra virgin olive oil
3/4 c mushrooms, any kind
1/3 c water
1 1/2 teaspoons apple cider vinegar
1 clove garlic, minced
1/2 tsp sea salt
Blend olive oil, mushrooms, water, vinegar, garlic, and salt until smooth. Pour gravy into a bowl.
To serve, slice each mushroom into 4 or 5 thick strips and serve on top of a scoop of Brazil-Broccoli Mash. Drizzle with Mushroom Gravy, garnish with a sprig of rosemary before serving.
Will keep for one day. Store portabello steaks separately to keep for two days. Mash and gravy will keep for several days in the fridge when stored separately. Makes 4 servings.