Servings 2
If you are a mushroom lover then you will love this seared mushroom steak sandwich. And if you are not a mushroom lover then I challenge you to try this recipe to change your mind. Mushrooms are the plant-based meaty ingredient but they filled with immune boosting nutrients & are fat free unlike their unhealthy counterpart. The sear on these mushrooms seal the spices in & make them so delicious you will be drooling before you eat them. Served over toast with a simple yet bold pan roasted tomato sauce makes this a hearty and satisfying meal.
You have to try these!
We love them in bowls, on toast or just eaten alone.
Try them & see for yourself! YUM!!!!!!!!
Put the mushroom clusters in a dry frying pan & put heavy pan on top to weight them down.
After about 5 minutes of cooking flip them over & add some coconut aminos to the pan to give them some liquid & flavor but also to prevent them from burning.
Now add the chopped garlic to the pan & then 1/2 of the spices to the tops side of mushroom clusters
As they cook on this side add veggie broth & or coconut aminos occasionally to keep moist & prevent burn.
Keep checking them, but don’t turn them until the underneath side is seared.
Turn over when ready and add the remaining 1/2 of the spices along with some more coconut aminos.
When the underneath side is done, flip one last time to cook the spices from the top side into the mushroom steak. This should only take 1-2 minutes since that side is seared already.
Serve on toast with a pan roasted tomato sauce over the top or enjoy anyway you like!
