Portobello Steak with Vegetables (Photo by Jaime Hall)
In this week's recipe, 'meaty' portobello mushrooms are generously smothered in gravy and served as a main course surrounded by farm fresh vegetables. Versatile and delicious, this 10-minute gravy can easily accompany many rich 'meaty' dishes to increase the flavor factor.
Commonly used as a flavoring ingredient, locally harvested garlic and shallots provide this dish with an extraordinary relish. Garlic, onion, shallot, leek, and scallion are all Allium vegetables with many health benefits, including antibacterial, antimicrobial, antifungal and antitumor causing effects.
While there's every reason to include these vegetables in your daily diet, fresh breath is not one of them. Rest assured that eating fresh parsley will alleviate this problem.
Local farms such as Breckenfeld Family Growers and Forever Young Farm are currently providing Tucsonans with over a dozen varieties of garlic and onions to choose from, so be sure to stop at your local farmers markets for the best quality you can buy.
For those of you that want to grab a meal on the go with all the similarities to this mouthwatering dish, stop by downtown's Sparkroot for the Portobello Burger. It's marinated, grilled, and topped with homemade walnut pesto.
Many thanks to Native Seeds/SEARCH, Food Conspiracy Co-op, Incredible Snacks and Breckenfeld Family Growers for making this meal possible.
Place all ingredients into a saucepan. Bring to a boil, stirring constantly. Allow to simmer for 1 minute. Remove from heat and cool.
* Indicates Organically grown