People ask me all the time: “Don’t you ever just want to eat a big, fat, juicy steak?” The answer to that question is a resounding “No;” at least not in the conventional understanding of what a steak constitutes. Growing up in the great U.S. of A, there is the prevalent mindset that meat makes the meal. It’s slightly sacrilegious to believe someone does not want a big old slab of beef on their plate. Family gatherings can be especially daunting in these instances.
This dish visually resembles the real thing. It’s so close in fact, those annoying family members that constantly tease you may finally leave you alone. Not that you need to appease their mentality, but sometimes it is easier to pick your battles. For those that are new to vegetarianism, this recipe might help you get over the idea of not eating an actual steak ever again.
The recipe consists of a very simple wine/butter sauce, that really does smell and taste delicious and brings out the earthy, hearty flavors of the mushroom. You can easily sub the butter for olive oil to make this a vegan entree. The resulting flavor and texture is actually quite meaty and savory, and the “steaks” pair wonderfully with potatoes to complete the full “meat” and potatoes experience. This recipe cooks up in less than 15 minutes, so have your sides ready to go before getting started. Buen Provecho!
On a side note: Mushrooms in my opinion are the most fascinating organisms on Earth. See Exhibit A. They are some of the oldest and largest living organisms on the planet. They’re not a plant, they’re not a meat. They can kill you, they can feed you, some contain psychoactive and psychedelic properties, they can be used for medicinal purposes: they’re pretty magical if you ask me. I love everything about mushrooms. They are one of my very favorite subjects to study and to photograph. Oh, and they also taste delicious and as an added bonus, mushrooms are a great source of Vitamin D which is especially important for Vegetarians.
Servings 1-2 (I usually eat both caps in one sitting)
2 Large portobello mushroom caps
1/4 C White wine
1/2 TB Liquid Aminos or Soy sauce
2 Tb Butter* or Olive oil
1 Garlic clove minced
1/8 Medium onion thinly sliced
1/4 tsp dried thyme
1/8 tsp dried marjoram
pinch of kosher salt and black pepper
*Vegan butter or olive oil for the vegan option
Heat your skillet to medium-high heat. Add the wine and liquid aminos and bring to a sizzle. Then add the onions and garlic. Cook just for a minute or two as the wine reduces, then lower the heat to medium. Add the first TB of oil/butter and then add the herbs. Once fully combined, add the second TB of oil/butter and the mushrooms. Sauté for 1-2 minutes covering the mushrooms with the sauce. Then cover the pan and cook for 3-5 minutes, checking on them to make sure they are not wilting too fast or scorching. Then turn them over and cover to cook for an additional 3 minutes. Onions should be caramelized and mushrooms should retain their firmness. Do not overcook or they will become mushy. Remove from heat and serve with any sides you like; preferably something with potatoes. Enjoy!
Nutrition facts per serving (1 serving)
Fat: 22.1 g
Cholesterol: 60 mg
Potassium: 635 mg
Carbs: 17 g
Fiber: 2.3 g
Sugars: 0.6 g
Protein: 4.2 g
Vitamin A: 16%
Vitamin C: 4%
[metacook type=”name” display=”none”]Portobello Mushroom Steaks[/metacook][metacook type=”description” display=”none”]Vegetarian version of a steak. Sautéed portobello mushroom caps in a simple wine sauce with garlic and onion to bring out the earthy, hearty flavors of the mushroom[/metacook][metacook type=”prepTime” display=”none”]5 min[/metacook][metacook type=”cookTime” display=”none”]10 min[/metacook][metacook type=”totalTime” display=”none”]15 min[/metacook][metacook type=”yield” display=”none”]1-2 servings[/metacook]