• Ingredients:
  • 8oz package of portobello mushrooms
  • 3 cloves garlic
  • 4 scallions
  • 2 limes
  • 4 tablespoons sesame oil, divided
  • 4 tablespoons light soy sauce, divided
  • 4 tablespoons coconut sugar, divided
  • 2 tablespoons grated fresh ginger
  • 1 head green leaf lettuce
  • 1 cucumber
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • Fresh cilantro
  • Fresh mint
  • 2 tablespoons peanut butter
  • ¼ cup coconut milk
  • 4 tablespoons chopped peanuts
  • Bird’s eye chili peppers (optional)

Turn over a new leaf this January with a meatless Thai “steak” salad! 

This recipe is designed to make the transition to a more plant based diet easy and delicious by substituting the usual beef with FunGuy’s flavorfully marinated portobello mushrooms. Add in a beautiful crisp salad of sweet peppers, chopped crunchy lettuce, fresh cucumbers, and green herbs topped with a homemade peanut dressing. 

For the adventurous, we suggest kicking up the heat on this salad with a spicy chili pepper or two! 

DIRECTIONS:

  1. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth and trim the ends. Cut the mushrooms into ¼ inch thick sliced and place them in a large shallow dish. Mince the garlic cloves and add them to the dish with the mushrooms. Trim the ends of the scallions and slice the scallions at an angle, adding ¼ of them to the dish with the mushrooms and reserving the rest for the salad. 
  2. Zest the outside of one of the limes, cut it in half and squeeze the juice into a small bowl. Add half of the sesame oil, half of the soy sauce, half of the coconut sugar, and ginger to the bowl and whisk well. Pour the mixture over the mushrooms and toss so that every slice is coated well. Cover and set aside to allow it to marinate at least 15 minutes. 
  3. While the mushrooms marinate, prepare the salad and peanut dressing. 
  4. Rinse the lettuce, cucumber, peppers, and herbs thoroughly under cool water. Shake off excess water from the lettuce and chop it on a cutting board, careful to remove any brown bits, and transfer to a large bowl. Peel the cucumber, cut it into quarters lengthwise before slicing thinly and adding to the bowl. Remove the stem and seeds from the inside of the peppers. Cut them into 1½ inch thick strips before thinly slicing them and adding to the bowl. Roughly chop the cilantro and mint and add them to the bowl. Toss well. 
  5. Once the mushrooms are done marinating pour the excess marinade into a blender and add the peanut butter, coconut milk, and the remaining soy and coconut sugar to a blender. Cut the other lime in half and squeeze all of the juice into the blender and blend until smooth. Taste and add more soy or coconut sugar as necessary.  
  6. Heat the remaining sesame oil in a sauté pan over medium high heat. Once the pan is hot, add the mushroom slices in a single layer, working in batches if needed, and cook about 3 minutes on each side. They are ready when they have browned and much of the liquid has been released from the mushrooms and has evaporated. 
  7. Transfer the salad to a large serving platter and add the sliced portobello mushrooms on top. Pour the peanut sauce on top and add the peanuts and sliced bird’s eye peppers on top. 
  8. Serve immediately!

Have a Fun meal!