• Four large portabella mushrooms
  • 1/4 cup OG Red cider vinegar
  • 1/8 cup tamari or Bragg’s Liquid Aminos
  • 1/4 cup water
  • 2 tablespoon sucanat
  • 2 tablespoon sesame oil
  • 1 tablespoon fresh grated OG ginger
  • 4 OG garlic cloves minced
  • 1 tablespoon OG lemon juice
  • 1 tablespoon fire oil or 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 following 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 T. more oil. Brown up the pieces, then I add flour stirred into water to thicken, 1 T. nutritional yeast, a dash of tamari, salt and pepper to taste. This gravy is sensational served over garlic mashed potatoes, or baby red potatoes. Enjoy

Tip: For the sodium sensitive you can decrease the tamari or Braggs and increase water. For people that like a zinger marinade add a t. cayenne pepper or jazz up with your favorite Thai chilis, or chili sauce.

Serves: 4