In this video, I devise a recipe for a steak that contains no meat: Shroom Steak. Which just so happ

In this video, I devise a recipe for a steak that contains no meat: Shroom Steak. Which just so happens to be the height of Shroom cuisine. Here’s how you make it. Watch it in action here.Dry stuff:1 ¼ cups vital wheat gluten5 TBL chickpea flour2 tsp grill seasoning, I use Montreal Steak Blend½ cup Fried Shrooms, about half a recipeWet stuff:1 TBL low sodium soy sauce1 TBL Worcestershire sauce1 TBL honey1 tsp liquid smoke, I use applewood2 tsp sherry vinegar1 TBL gravy improver2 tsp brown mustard2 tsp anchovy paste2/3 cup vegetarian beef brothCanola oil, as neededFor dry stuff: In a food processor or Vitamix, combine vital wheat gluten, chickpea powder, onion powder, garlic powder, steak seasoning, and one recipe of fried shrooms. Pulse until blended. Set aside. In a measuring cup place soy sauce, Worcestershire sauce, honey, liquid smoke, brown mustard, anchovy paste, sherry vinegar, gravy improver, and hot broth of choice. Add liquid to dry stuff and pulse until a dough forms. Place dough on a dry surface and knead it until it’s slightly springy, about two minutes. Roll out dough into a half inch thick or so rectangle. Cut out steaks using a mushroom cookie cutter or freeform it with kitchen sheers. Reroll excess dough or save for another use. Wrap steaks in lightly oiled aluminum foil. Poke a few holes in the top and bottom. Steam for 20 minutes. Carefully remove from steam and allow to cool slightly.To grill steaks: brush steaks on both sides with a little oil or clarified butter. Sprinkle with your favorite steak seasoning blend. Cook on a super hot grill for about two minutes. You can weigh it down with a press if you like. Turn steaks 45 degrees and cook for two more minutes, covered. Flip, and cook another 2 minutes. Turn 45 degrees, cook another two minutes, then remove from heat.Serve hot and enjoy like you would any steak, I like it with a green salad. -- source link

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