Prep 15 mins
Cook 4 hrs 30 mins
This gravy is sensational served over garlic mashed potatoes, or baby red potatoes.
- 4 large portabella mushrooms
- 1⁄4 cup red cider vinegar
- 1⁄8 cup tamari
- 1⁄4 cup water
- 2 tablespoons sucanat
- 2 tablespoons sesame oil
- 1 tablespoon fresh grated ginger
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon fire oil or 1 tablespoon other hot pepper oil
- Brush any dirt off of mushrooms, and cut off stem of mushroom.
- (Save the stem pieces for gravy).
- Then make a marinade out of ingredients.
- Stack mushrooms in a tupperware container and pour over mushrooms.
- You might need more marinade to completely cover mushrooms.
- Refrigerate for at least four hours.
- Then heat a large frypan to medium heat, with a dash of olive oil.
- Place mushrooms in pan cap down.
- Pour more marinade over mushrooms as they cook.
- Flip mushrooms after about five minutes.
- Add more marinade to new side.
- Cook about five more minutes or until the mushrooms are nicely browned on both sides.
- After mushrooms have cooked I place them in the warm oven and use the remaining juice in the pan to make gravy.
- I add the minced marinaded stem pieces, and a tablespoons.
- more oil.
- Brown up the pieces, then I add flour stirred into water to thicken, 1 tablespoons.
- nutritional yeast, a dash of tamari, salt and pepper to taste.
I enjoyed these - however they were more asian than "home style gravy". I like the idea of marinating but I think I will work on the ratios more. I only used 1 TEASPOON of the sesame oil and it was still the predominant flavor. Thanks for posting.