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Thumper Marinated Mushroom Steaks

Thumper Marinated Mushroom Steaks

Total prep about 20 minutes, total time about 1 hour 45 minutes (I hour marinating at the very least) you can make the rest while you marinate :)

Feeds four five or six. I had 12 oz of broth remaining.

Four or Five large Portobello mushrooms, cleanse with a clean damp cloth, remove the caps from the stem.


Four or five cloves of garlic finely diced (food processor or chopper)

½ C. Vegan Worchester sauce

2 TBSP. Liquid Aminos or (Tamari Soy Sauce)

1 c. Veggie broth

combine all liquids in a bowl and mix well

1 TBSP olive oil

a few dashes of liquid smoke or a few turns of Alder smoked salt instead

now I don’t really measure if you remember from previous posts

so for the spices

A few nice turns of the black pepper mil

½ tsp. and a few more shakes of Garlic Powder

½ tsp. Onion granules

A few dashes of seasoning salt

½ tsp. each of Tarragon, Oregano, Thyme and Parsley (dried)

1 tsp. chili powder

Add all spices, olive oil and liquid smoke to the bowl and mix well.


Poke the caps of the mushrooms with a knife or a fork gently to allow the marinade to seep in. I always start gill side down and pour the marinade inside. Place the mushrooms in the bowl or a dish so they are mostly or fully covered making sure to turn the mushrooms if not fully submerged in the marinade. Marinate for at least one hour, I typically marinate longer for a bolder flavor.

Oven baked, grilled, cast iron griddled or pan seared

Oven 350 for twenty to thirty minutes making sure to flip each time.

I pan seared mine, which took about 15/20 minutes.

A little circle of olive oil, allow the temperature to rise a bit and pour some of the broth and in the pan. (There will be left over broth) either save for a couple days or drizzle over the finished product.) Add in the mushrooms, after about five minutes of simmering in the broth I applied pressure to make the caps lay a little flatter. Cook each side for about 10 minutes until the broth is mainly gone applying pressure a few times to each side so the caps don’t break but aren’t as rounded.

Topping (optional)

For the Crimini, pepper onion and Celery sauté

if you have any red bell peppers that would be a nice touch, it was an after thought for me. But, I did have hot peppers, so I added a few of those the mix too.

Swirl of the good ole safflower oil (or olive oil, I switch it up since it is a higher heat oil)


Two or three celery ribs thinly sliced

Half an onion thinly sliced

Two cloves of garlic

Why not add some criminis in for fun?

Red Bell Peppers or Hot peppers

Add the sliced celery first, push about the pan after about five minutes add the onion and bell peppers and lastly the garlic after about 10-12 minutes

I added a pinch of garlic powder and paprika to the mix before the final toss.

I served mine with parsnip and red mashed potatoes and vegan gravy

Vegan gravy:

Take half of a vegetable broth bullion cube and add it to 2 ½ cups water

Boil the broth and then add three 3 tablespoons of the Tamari Soy sauce or Liquid Aminos and stir. Next add in one 1 TBSP. organic corn starch and three 3 TBSP. of white flour while whisking rapidly. If the broth is not hot enough and/or you aren’t whisking quickly enough you will get lumps (no bueno)

I have also made the gravy with agar agar and cornstarch but I don’t love the flavor quite as much.

Add a dash of garlic powder and two shakes of celery salt

Veggie mix

3ish Garlic cloves (I used more)

Olive oil swirl of

a little over half of a medium/large red cabbage thinly sliced. The food processor does a nice job of this too with the slicing blade attachment.

Add the cabbage and garlic first, cook till slightly crisp and add a few handfuls of spinach.

Cook until the spinach is wilted

I seasoned with pinches and dashes of unmeasured celery seed, and surprise garlic powder, coriander and pink salt and fresh ground black pepper.

Bam you have yourself a healthy filling comfort meal! Peace and Bon Appétit!

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