Mongolian Portabella (Meef)
2 pounds portabella mushrooms, sliced thickly
4 Tbs. coconut oil
6-12 cloves garlic, chopped
3 Tbs. fresh ginger, grated
¼ cup tamari
2-3 heaping Tbs. black bean paste
3 Tbs. honey
3 Tbs. vanilla
1 Tbs. toasted sesame oil
2 tsp. black pepper
½ lemon juiced
pinch cayenne peper
¼ cup white sesame seeds
3 green onions (sliced)
For Orange Peel Portabellas, add 4 Tbs. orange zest and ½ cup fresh orange juice to the sauce. Simmer to reduce liquid.
For Broccoli Portabellas, add 2 lbs. steamed broccoli to mushroom mixture before serving over rice.
Clean mushrooms and cut into thick slices. Heat a skillet on medium high heat and melt 2 Tbs. coconut oil. Add mushrooms and cook until they release their water, and then the water evaporates. Pour mushrooms into a bowl and reserve.
Add remaining 2 Tbs. coconut oil to the skillet and heat over LOW heat. Add garlic and ginger. Sauté 2-4 minutes over LOW heat so the garlic does not turn bitter. Add remaining sauce ingredients (and orange peel and orange juice for Orange Portabellas), and simmer for 2-3 minutes. Adjust amount of garlic, ginger, and cayenne pepper to suit your personal tastes.
Add the mushrooms back into the sauce and simmer until the sauce becomes very thick. Serve over brown rice or brown basmati rice. Garnish with sesame seeds and green onions. Serve with steamed vegetables or Asian salad.