You are|Are|Again} looking for idea recipes alkaline - portabella (steak)mushrooms and gravy that are unique? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious alkaline - portabella (steak)mushrooms and gravy should had aroma and taste that could provoke our taste buds.

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Ingredients and seasonings required in prepare

1. Use 3 large Portabella mushrooms
2. Use 2 long green onions
3. Prepare 1/2 red onion
4. Take 3 assorted mini organic sweet peppers
5. Prepare to taste Sea salt
6. Prepare to taste Cayenne or red bird pepper
7. Prepare Spelt flour
8. Prepare Grapeseed oil
9. Prepare Spring water

Oyster Mushroom Steak — Smallhold hot www.smallhold.com. Gravy: Smothering steaks, biscuits and pot roast in gravy is a mealtime tradition, however most gravy is laden with fat, which makes it little more than a gooey and delicious source empty calories. Season the steaks with salt and pepper on both sides. Transfer to a large tray, lined with baking paper with any remaining florets.

Instructions to cook Alkaline -

Portabella (steak)Mushrooms and Gravy:

1. Slice veggies and mushrooms
2. Add grapeseed oil to saucepan over medium/high heat and add spelt flour until it turns into a soft paste
3. Allow paste to brown while consistently stirring. Add spring water while stirring (paste will turn into a gravy). Add more spring water until it has a soup-like consistency.
4. Add all Veggies and seasoning, stirring occasionally. Add Portabella mushrooms, stir and cover allowing it to slowly simmer on low to medium heat. Stir occasionally preventing sticking. Enjoy!
5. Done and ready to serve!

Add to dish with steak and onions and stir to combine. Starting at the stem, break the cluster into large clumps with some of the core attached (think mushroom florets). From there, tear into smaller pieces before sautéing. (Or grilling. Simply turn off the heat and strain any large ingredients—think mushrooms or onions—from the sauce and set them aside. Then you can smooth out the rest of the liquid with an immersion blender.

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