Try feeding tis to a picky meat eater and be amazed by their reaction.
By using mushrooms instead of beef, you will not only eliminate the saturated fat, cholesterol, animal protein and all of the other things that lead to beef’s bad reputation but you will be getting an immune building nutrient blast from the mushrooms.
I also swap out mayo for avocado to get a dose of natural, good for you fat.
- 4 Portobello Mushrooms
- 1/4 cup plus 1 tablespoon olive oil
- 2 tablespoon soy sauce
- 2 teaspoon balsamic vinegar
- 2 teaspoon sugar
- Juice from half a lime
- 1 clove garlic, grated
- Take the stems off from the mushrooms, and save for another time.
- Wash mushrooms and set in a colander to dry.
- Whisk all of the marinade ingredients together in a very large bowl.
- One at a time, dip the whole mushrooms in the marinade, making sure to coat the entire mushroom. Set aside and do this to the remaining 3 mushrooms.
- Place all 4 mushrooms back on the bowl and cover with a lid. Let mushrooms marinate for at least 1 hour.
- Heat a large nonstick skillet over medium / low heat.
- Place the mushrooms in the pan face down and place a lid on top.
- Cook for 3 minutes, flip the mushrooms, add 1/4 cup of water to the pan and place the lid back on.
- Steam the mushrooms for another 2 minutes and then flip them one more time, add a bit more water and steam them for 2 additional minutes. (you can flip them more often if you want and you can add a bit more water if all of the water evaporates. As long as they are cooked for 7 minutes and neither side gets burned, your good!)
- See HappyCow recipe for “Beet, Fennel, Lime Pate” (category: dips).
- Assemble using burger buns, sprouted bread, or stack it on romaine leaves for a gluten free option.