Name: Grilled Portobello with Garlic Sauce
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Ingredients: 2 null portobello mushrooms (or 3 medium, cleaned with a damp cloth); 3 cloves garlic cloves (minced); 2 tbsp balsamic vinegar; 1 tsp extra virgin olive oil; 0.75 tsp smoked paprika; 2 tsp vegan worcestershire sauce (or use soy sauce (tamari to make gluten-free)); 2 tsp lemon juice; 1 tbsp white wine (or use a tsp white wine vinegar or omit); null dash salt pepper (a generous dash); 1 tsp oil; 1 null onion (medium, finely chopped); 5 cloves garlic cloves (minced); 0.25 cup raw cashews ((soaked in hot water for 15 minutes if needed)); 1 tbsp arrowroot starch (or use flour); 1.5 cups water; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1 tbsp nutritional yeast (optional, if you like the gravy cheesier, use more); 1 tbsp white wine; 0.5 tsp salt (or more); null null fresh basil (chopped, to taste for garnish); null null black pepper (to taste for garnish)

Instructions

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1

In a shallow dish, mix the garlic (3 cloves), balsamic vinegar (2 tbsp), extra virgin olive oil (1 tsp), smoked paprika (0.75 tsp), vegan worcestershire sauce (2 tsp), lemon juice (2 tsp), white wine (1 tbsp), and [a generous dash salt pepper] for the marinade. Place the portobello mushrooms (2 large) in the dish and brush the marinade all over. Marinate for 10 to 15 minutes.
2

Heat a grill or a heavy bottom pan over medium heat. Spray or brush [oil] on the pan. When hot, place the [portobello mushrooms] on the pan, partially cover, and cook for 3 to 4 minutes per side. If the mushrooms are thin, they will cook through. If thick, transfer to the oven and bake at 400 degrees F (200 C) for 15 minutes or until easily pierced. To bake without grilling, bake the marinated mushrooms in a shallow dish for 25 to 30 minutes. (Timer for baking portion if needed: 15 minutes for thick, 25-30 minutes for baked only).
3

Make the sauce: Heat oil (1 tsp) in a skillet over medium heat. Add onion (1 medium) and garlic (5 cloves) and a pinch of [salt] and cook until translucent.
4

Transfer half of the onion-garlic mixture to a blender. Add raw cashews (0.25 cup), arrowroot starch (1 tbsp), water (1.5 cups), lemon juice (1 tbsp), extra virgin olive oil (1 tbsp), nutritional yeast (1 tbsp), and 2 tbsp white wine (1 to). Blend until smooth, blending a couple of times for 1-minute cycles to ensure cashews are fully blended.
5

Pour the blended mixture into the skillet with the remaining onion-garlic mixture and cook over medium heat until thickened. Taste and adjust [salt] and flavor. Add a dash of [thyme] and [soy sauce] for additional flavor if needed.
6

Serve the [portobello mushrooms] drizzled generously with the creamy sauce, chopped [fresh basil] (adds great flavor) and [black pepper].