How To Make Portobello Mushroom Steak

Hey everyone, today I'm super excited to share a special cooking adventure. I'm here in my Mama's kitchen, and we've got something delicious and healthy on the menu – fried mushrooms! Yep, you heard it right. So, let's dive into this plant-based feast together.

First things first, we made our sauce with organic tomato paste and 1 1/4 cup of water, 1 1/2 tsp of Slap YO Mama, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 1/2 tsp sea salt, 1/2 tsp paprika, 1/2 tsp turmeric, 1/2 tsp ginger, 1/2 tsp onion powder, and 3 tbsp of raw unfiltered honey.

Next, we had to prepare the veggies. Mama chopped them up with ease, and I couldn't help but admire her kitchen skills. We had all-color bell peppers, and red onions - the perfect combination to complement our star ingredient.

As we prepped the vegetables, I couldn't help but reflect on how much my Mama loves being in the kitchen. She's truly a kitchen queen, and I regret not spending more time in here with her when I was younger. But hey, it's never too late to learn, right?

Next up, we prepared the quinoa. I always sprout my quinoa, so I let it soak in water for 24 hours for better digestion. It was the perfect thing to add to a wholesome, plant-based meal that promised both flavor and nutrition. Plus it's a great alternative to rice.

Now, let's talk about the star of the show – those gorgeous portobello mushrooms. They were big, beautiful, and ready to be transformed into a tasty, plant-based delight. Our goal was to make'em taste just like a juicy steak.

We prepped them by poking holes in them to drain excess water out and soak in the flavor from the sauce.

As we fired up the pan for the mushrooms, Mom shared her cooking wisdom – the hotter the pan, the better. It was a simple yet crucial tip. Her passion for cooking was the reason I chose her to help me.

Then came the moment of truth – frying those magnificent mushrooms. Mama handled it like a pro, and I could tell she was enjoying every moment. She never seen a portobello mushroom like this before, but she was down for the challenge, and before you knew it, those mushrooms were sizzling in the pan, looking better than ever.

We completed the cooking process with the flavorful sauce on top, and the final result was nothing short of amazing. The mushrooms were juicy, the veggies were colorful and crisp, and the quinoa added the perfect touch of wholesomeness.

We even added an avocado on the side!

This experience reminded me of the joy that comes from cooking with loved ones and exploring new, healthy ingredients. I'm grateful for the time spent in Mama's kitchen, creating memories and delicious meals.

So, here's to more cooking adventures, plant-based feasts, and quality time with loved ones in the kitchen. Until next time, peace and love!