Monday, October 13, 2014

Portobello Steaks

We've been traveling. I'll back-blog this trip (and our San Francisco trip) "soon."

Joyful Thoughts
1. It was great to see the girls, Izaak, Mom and Dad, Will and Sherri, Andrew, Nadia, Harmony, Mom and Dad and Lorri this weekend.

2. Oregon is BEAUTIFUL - even when it RAINS ( - fall colors, GREEN....refreshes my soul.

3. How about those DUCKS! (UofO football - you know - DUCKS).

And - now - this was dinner tonight when we got home....and it's Michael approved. This one is fat free, gluten free, soy free and Omni approved! LOL
via Google Images -  Recipe from The Happy Herbivore Cookbook
1 tsp dried thyme
1 tsp dried chives
1/2 tsp dried basil (I used more)
1/2 - 1 C water or vegan broth
1 garlic clove, minced
3 T balsamic vinegar
1 T mirin (or sherry)
2 Portobello mushrooms, stems removed
salt, to taste

Grind herbs to a fine consistency using a mortar and pestle (I used my ulu knife from AK)

Line a large frying pan with a thin layer of water or broth.

Cook onion and garlic over high heat for about 2 minutes.

Once the liquid starts to boil, add vinegar, mirin and ground spices.

Reduce heat to medium, add another 1/2 C of water/broth and bring to a boil.

Add mushrooms and cook for 5 minutes.

Gently flip mushrooms over and cook for another 5 minutes, adding more water or broth as necessary. Repeat if necessary, cooking until mushrooms are soft and tender.

Remove from heat and plate.

Sprinkle a little salt over top and drizzle with leftover juices (I didn't have any).

Choosing Joy!
©2014 D.R.G.
~Coram Deo~
Living all of life before the face of God...