Today I decided that I was going to make myself dinner. I got some portobello mushroom caps and picked some okra from my garden.
Breaded Portobello Strips
1 cup of flour
4 tablespoons of bar b que sauce
2 tablespoons of water
1 tablespoon of corn meal
1 tablespoon of nutritional yeast
1 tablespoon of oil
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of hot sauce
Pre-heat the oven to 400 degrees.
Slice the mushroom cap into three slices. In a bowl, marinate the mushrooms in the bar b que sauce. Let marinate for about 15 minutes flipping every 5 minutes.
In another bowl, combine the flour, corn meal, salt, pepper, and nutritional yeast. Once the mushrooms are marinated, removed them from the bar b que sauce. Add the water and hot sauce to the bar b que and mix well. This will be very runny. Add a tablespoon of the flour mixture to the bar b que mixture and stir well. This will thicken the bar b que sauce.
Pour the oil in a baking dish. Take each slice of the mushrooms and gently roll into the bar b que sauce and then lightly roll in the flour. Place the mushrooms in the oil and bake for 15 minutes. Then flip, and broil on 500 degrees for about 6 minutes. The mushrooms should be a golden brown.
I laid my mushrooms on a bed of raw kale and fried freash (from my garden) orka. I made a Basil Mustard Dressing with fresh basil from my garden to go over the top of the mushrooms. I also made a few pickles but I will discuss those later.
It was complimented with a large glass of apple cider fresh from the Georgia orchards over the weekend. I can not get enough apple cider!