Exploits of a Vegan Wannabe

Only a few short months ago, making an entire meal out of a mushroom would have been unheard of. I was relatively ambivalent about the fungi but I could have gotten Sandy to eat a live  goldfish before she would have eaten a mushroom. But now, here we are with constantly changing taste-buds and new found friends of former food foes.  I love it. Vested in our new lifestyle of eating healthier plant based whole foods anything seems possible.   We are exploring new meals, food pairings and meeting different seasonings. How fun is that?

So, the other night as Sandy and I wandered through the produce section like kids in a candy store I saw them…an earthy looking package of organic portobello mushroom caps. I said, “I’m ready are you”  and without even an ounce of fear she said, “Lets do it.”

So right then and there we committed to making our first ever portobello steak sandwiches. As we maneuvered through this uncharted territory it occurred to me that we couldn’t possibly be the only two people that have never made portobello sandwiches at home so I thought this would be a great recipe to share. The sandwiches were amazing, meaty, hearty, savory and a fab-tastic go to meal for a quickie dinner.  If you have your own portobello steak recipe, please share. If you too have never tried to whip up a hearty shroom sandwich at home, I think you will love this recipe. The sandwiches were crave worthy and are a great dish for your veg repertoire.

Photo By: S. Duquet

Portobello Steak Sandwiches

By S. Boulton

Ingredients:

4 large portobello mushroom caps  (I scraped the little brown cells out from under each cap, because we’ve learned this is the place that seems to carry the earthy flavor that I don’t like about mushrooms. We know most people love those, we do not.)

1/2 C worcestershire sauce, divided into 2 parts  (our regular Kroger store bought brand is vegan)

1-2 tbsp of paprika  (enough to sprinkle and lightly coat each mushroom)

1-2 tbsp of garlic powder  (enough to sprinkle and lightly coat mushroom)

2 tbsp white cooking wine

cracked pepper to taste

1/2  red pepper sliced

1/2 C (or more) of baby spinach

2 whole grain and seeded ciabatta style rolls or delicious equivalent of your choice

Photo By: S. Duquet

Make it Happen:

Lightly spray the bottom of a large baking dish with oil.  Lay the four mushroom caps upside down in the dish.  Generously sprinkle the first half of the worcestershire sauce evenly into each of the caps.  Sprinkle the paprika and garlic powder evenly into each of the caps.  Cover and chill in the fridge for at least 2 hours, can marinate overnight if you wish.

Preheat oven to 400 degrees.  Remove the ‘shrooms from the fridge and pour the remaining worscestershire sauce and cooking wine gingerly over each cap.  Grind fresh pepper over each one to taste.  Bake uncovered in the oven for 15-20 minutes, depending on the size of your mushrooms.  Ours were very large and took about 20 minutes to cook through and begin to brown nicely.

Photo By: S. Duquet

Place 2 of the mushroom caps onto each roll and dress with any remaining marinade from the dish, add the red pepper slices and spinach.   Slice and serve with a salad that makes you happy.   Makes 2 really biggie sandwiches.

How I knew I loved them:  I am a recovering condiment addict. When we began the E2 eating plan I practically had to start a 12 step program for getting off the condiments because  they are SO high in sugar and  sodium. The tell tale sign of my new  love for this sandwich is that I got  the steak sauce out and had it at the ready. I tasted the sandwich first so I could have an accurate gauge of the flavor for the blog and it was so amazingly seasoned and juicy that it didn’t need the steak sauce. Amazing.  I would have never done that in the past and I am really glad to be releasing the need for high sodium condiments and replacing them with just good tasting food.

Photo By: S. Duquet

We enjoyed our sandwiches with a side car of chopped cucumbers and heirloom tomatoes doused with a blood  orange balsamic vinegar. Yum.

Do you make these at home? If so please share your great recipe and tips.

Kale Trail Update

Today was our first official day of  training for our half marathon.  The sun was brilliant and it was warm, so warm and perfect. I took it a sign for having a great run. I put on my favorite running top, a doo-rag on my head and ran a strong 2 miles. As we walked home it occurred to me that this would be the very last time that two miles would be my victory and I thought to myself….get ready for greatness Sherry. You can do this.

Have a delicious day.

Tags: 30 day challenge, compassionate eating, dairy free, going veg, plant based diet, portobello mushrooms, Portobello steak sandwich, trying vegan, trying vegetarian, vegan, vegan challenge, vegan entree, vegan experience, vegan wannabe, vegetarian recipe