Portobello Marsala Steaks
by Fungi Perfecti
Marsala Mushroom Steak
In a small deep pot, combine (Taylor) Marsala wine, equal parts pure organic cane sugar and sea salt to taste. Bring to a flash boil and reduce. Continue adding salt and sugar to taste. Vegan butter or oil of choice can be added if desired. Slice 2 Asian pears and place inside Marsala sauce. Allow the ingredients to exfoliate the flavors. Then introduce one mushroom at a time into the sauce. Allow each mushroom to cook for about 7 to 10 minutes to really soak in the flavor and release nutrients for the next mushroom. Make as many as you require for you or your guests, making sure to cook them one at a time.
Smashed Potatoes with Mushroom Hummus Dollop
Taking the stems, minced garlic, aged Parmesan, hemp seed oil, and an equal part garbanzo beans, place into blender or chopper. Boil 4 chopped potatoes with only enough water to cover the potatoes. Mash the potatoes as they reduce the water, adding salt or vegan butter (oil) to taste. Using a spoon, crater the top of the smashed potatoes and add mushroom hummus.
Shiitake Vinaigrette Garbanzo Bean Salad
2 cups garbanzo beans, equal parts balsamic or other vinagar with the garbanzo beans. Add in any seasonings of choice, and hemp seed oil. Mix together, drain, and sprinkle pure cane sugar to the salad to kill the bite of the hemp seed oil.
Serve the mushroom steak topped with the Asian pears along side the smashed potatoes with mushroom hummus dollops and in a separate small bowl enjoy the salad.
ENJOY WITH A COOL GLASS OF UNFILTERED APPLE JUICE!