Marinated Portobello Filet Mignon - Raw

Portobello mushrooms, the Filet Mignon of veggies! I was so excited to find this recipe but was a bit concerned that the seasoning was too intense. I made a few adjustments, and it came out FABULOUS! 

The good news - it's EASY! It took very little time to prepare, however, I opted to dehydrate the veggies while they were marinating which really softened them nicely. While it's not required, I still prefer soft veggies with a "roasted" consistency over crunchy ones.  Plan a little extra time if you want to dehydrate it (or warm in your oven on LOW).    

Marinated Portobello Filet Mignon
Ingredients:
2 large Portobello mushrooms, cleaned, feathers removed and sliced
      
For the Marinade:
1/2  cup extra virgin olive oil (with 1 Tbsp flax seed oil, opt.)
1 1/2  Tbsp Nama Shoyu (optional depending on how salty you like it)
1 tsp cumin
1 tsp cardamom powder (or tarragon flakes)
1 tsp garlic powder
1-2  Ume plums, pitted and mashed (or 1 tsp Ume plum paste)
           
For the Veggies:
1 red or yellow bell pepper, or combo, julienned (very thin)
1/2  cup snow peas, chopped in half
1/2  cup zucchini, finely chopped
1/4  cup onions, thinly sliced
1/4  cup broccoli florets, sliced thin
1/2  cup scallions, finely chopped
1/2  cup cherry tomatoes halved
1  clove pressed garlic

For the Cheese:
1/2  cup soaked pine nuts
1/4  cup macadamia nuts (or any combination of nuts you like for cheese)
2 Tbsp lemon juice
1/4 cup filtered water (or as needed)

Mix oil, Nama Shoyu, cardamom, garlic, Ume plum in a bowl and blend well.

Slice mushrooms into thin slices and dip each slice into the sauce, covering both sides.
Let marinate 20 minutes while you prepare the rest of the recipe.

Directions:
Veggies

1. Mix all the vegetables in a bowl. 
2. Drain the marinade from the mushrooms
3. and toss it with the vegetables
4. Spread the marinated mushrooms on one non-stick dehydrator sheet and place the marinated veggies on another shelf, also covered with a non-stick sheet. 
5. Dehydrate at 105 degrees for about an hour.

For the Cheese:
Blend all Cheeze ingredients in a blender until creamy.

For Assembly:

1. Put together your sliced Mushroom Steak by lining up some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons
2. of the Cheese on top.
3. Garnish with cherry tomato halves or sprouts

Option: If you are not 100% raw, serve over a bed of bean thread noodles or
softened kelp noodles.

I served this to W over bean thread noodles.
(Pic taken before veggies were spooned onto it, so you can see the slices)

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