A quick yet accurate recipe for a wonderful delight with a perfect ‘meaty’ feeling – a crispy, smokey steak made of a portobello mushroom.
4 large, flat portobello mushrooms
Oil for frying
For the marinade:
4 spoon dark soy sauce
1 spoon smoked paprika
2 spoon date syrup
1 spoon ketchup
few drops sesame oil
optional: 1 tsp. habanero sauce
For the crispy coating:
1 spoon tapioca starch
1 spoon chickpea flour
1 tsp. smoked paprika
1/3 cup water
Start with warming a non-stick pan over a high flame. Mix the marinade ingredients in a shallow bowl. Take one mushroom, remove the stem, and dip in the marinade. Cover well from all sides and place in the hot pan, the bottom of the mushroom should touch the pan first. The sauce will quickly turn to caramel and stick to the mushroom. After around 1 minute it will be already completely glazed, then, flip it and wait for another minute. Remove and let cool on the side.
After all the mushrooms are done, wash the pan, heat oil (around 1 cm of oil) and mix the coating ingredients in a bowl. Dip each into the mixture and fry until it gets crispy, 1-2 minutes from each side.
Place aside and let cool for a minute before slicing. Serve next to mashed potatoes, or in stripes over a flat bread with your favorite sauce.
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