Portabella Steaks Gravy Recipes

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

PORTABELLA MUSHROOM GRAVY

Steps:

• Remove the turkey from the roasting pan and set aside.
• Place the pan and its drippings over medium-low heat.
• Stir in the sherry, scraping and deglazing the pan.
• Add the mushroom pieces, continuing to stir.
• As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
• Stir in the cornstarch-water mixture.
• Increase the heat to medium and stir until the gravy thickens.
• Taste and adjust seasoning with salt and pepper, if necessary.

PORTABELLA STEAKS & GRAVY

Steps:

• 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.