Ingredients

The following ingredients have 4 Servings
  • 2 large Portobello mushrooms (or 3 medium, cleaned with a damp cloth)
  • 3 cloves garlic ( minced)
  • 2 tbsp balsamic vinegar
  • 1 tsp extra virgin olive oil
  • 3/4 tsp smoked paprika
  • 2 tsp vegan Worcestershire sauce or use soy sauce ((tamari to make glutenfree))
  • 2 tsp lemon juice
  • 1 tbsp white wine (or use a tsp white wine vinegar or omit)
  • a generous dash of salt and pepper
  • 1 tsp oil
  • 1 medium onion (finely chopped)
  • 5 cloves of garlic (minced)
  • 1/4 cup raw cashews ( (soaked in hot water for 15 minutes if needed))
  • 1 tbsp arrowroot starch or use flour
  • 1.5 cups water
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast (optional, if you like the gravy cheesier, use more)
  • 1 to 2 tbsp white wine
  • 1/2 tsp or more salt
  • chopped fresh basil and black pepper to taste for garnish

Instruction

  • In a shallow dish, mix all the ingredients under marinade. Place the portobello mushrooms in the dish and brush the marinade all over, Let it marinade for 10 to 15 minutes.
  • Heat a grill or a heavy bottom pan over medium heat. Spray or brush oil on the pan. When hot, place the mushrooms on the pan, partially cover and cook for 3 to 4 minutes per side. If the the mushrooms are thin, they will cook through in the time. If they are thick, transfer to the oven and bake at 400 degrees F for 15 minutes or until a knife goes through easily. To Bake the marinated mushrooms without grill step, bake for 25 to 30 minutes in the shallow dish.
  • Make the sauce: Heat oil in a skillet over medium heat. Add onion and garlic and pinch of salt and cook until translucent.
  • Transfer half of the mixture to a blender. Add the rest of the ingredients and blend until smooth. Blend a couple of times of 1 minute cycles so the cashews blend in.
  • Pour the blended mixture into the skillet with the remaining onion garlic and cook over medium heat until thickened. Taste and adjust salt and flavor. Add a dash of thyme and a tsp of vegan worcestershire or soy sauce for additional flavor if needed. 
  • Serve the mushrooms drizzled generously with the creamy sauce, fresh basil (adds great flavor) and black pepper.