Portabella Steaks & Gravy - portabella mushrooms

Method

• 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.