For the mushrooms: 8 large portobello mushroom caps 1/2 cup balsamic vinegar 1/4 cup Braggs Liquid Aminos 1 cup water 1 tsp. dried rosemary 1 tsp. dried thyme 1 tsp. oregano Black pepper, to taste 1 Tbsp. olive oil for sautéing 1 cup watercress or spring greens 1 head of Romaine lettuce for “buns” Soy-free Vegenaise or other similar condiment, optional
For the broccoli: 2 heads of broccoli 3 tbsp olive oil Salt and pepper Garlic salt (optional)
Toss the broccoli florets with olive oil and seasoning. Spread them out and roast on 425 degrees F until the edges are crispy and the stems are tender. Approximately 30 minutes. Can broil them at the end if want more crisp. While the broccoli roasts: Mix vinegar, Braggs Liquid Aminos, water, rosemary, thyme, oregano, garlic, and pepper together and place the mushrooms in a container that allows the marinade to cover the mushrooms. Alternatively, throw everything in a large Ziploc bag and shake it well. Marinate for at least 20 minutes or overnight. Heat olive oil in a medium-size pan and cook mushrooms for 3-5 minutes on one side, then turn and cook for 3-5 minutes longer. Add the remaining marinade to pan and cover, cooking for 5-7 minutes longer and then flip for another 5-7 minutes. Your mushrooms will be fork tender and juicy with the absorbed marinade. Serve with Romaine lettuce leaf slathered with your favorite condiments and greens. Use two mushrooms per person.
