These portobello mushroom steaks are so perfect for a holiday or fancy meal! We have been attracted to portobello mushrooms lately because of their deep earthy flavour and meaty texture. Portobellos contain a lot of moisture so we used a bake and pan fry method to get most of that water content out of the mushrooms. This meal would be perfect around the holidays or on a cool autumn night. It has a very warm, homey feel to it. We felt this recipe needed some sort of sauce so we whipped up a quick raw cashew dijon béarnaise sauce to go with it! The flavours in this dish are very inviting and the portobello steaks have a deep umami flavour from the marinade.
The mushroom marinade has a kick to it and the creaminess of the sauce really complimented it well. This is another recipe that features whole foods and lets them shine. This dish is best eaten right away. Roasted veggies are always best right off of the pan! We hope you love these portobello mushroom steaks and please leave us any feedback on our Instagram. We love hearing from you guys, whether it be positive or negative we want to grow and give the best content we can. Enjoy!
PORTOBELLO MUSHROOM STEAKS WITH ROASTED VEGCourse: DinnerCuisine: Vegan
7 fingerling potatoes
2 medium sized carrots
1 medium onion
3 cloves garlic
10 small Brussels sprouts
4 portobello mushroom caps
1 tbsp or three sprigs of fresh rosemary
3 fresh sage leaves
1/2 tsp ground thyme
1 tbsp lemon juice or about half a lemon
1/4 tsp salt
2 tbsp maple syrup
1/2 tsp sriracha
1 tsp dried mustard
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp montreal steak spice
1 tbsp olive oil
1 cup raw cashews
1 tbsp lemon juice or half a lemon
1/2 tsp salt
3/4 cup water
1/2 tsp garlic powder
1 tbsp dijon mustard
2 tbsp nutritional yeast
1/4 tsp paprika
3 tbsp oil
- Prep: Remove stems from your mushroom caps. Slice fingerling potatoes in half lengthwise and chop carrots into 1 inch pieces. Quarter your onion and remove outer layer of skin. Leave your Brussels sprouts whole for now. Peel and roughly chop garlic along with your rosemary and sage leaves.
- Preheat your oven to 350 degrees. Mix all marinade ingredients in a bowl and use a brush to generously coat each mushroom. Once mushrooms are coated, place them onto a baking tray evenly spaced outage for 20 minutes gill side up as shown in picture.
- Fill a large pot with water and set to boil. Once water is at a rolling boil, add your chopped potatoes, carrots and Brussels sprouts. This will drastically decrease the baking time needed to fully cook your veggies. Boil for 10 minutes.
- Preheat a large skillet on medium heat and add 1 tbsp of olive oil. Strain your veggies and place back in the same pot. Add 1 tbsp of olive oil, 1 tbsp of lemon juice, your rosemary, thyme, garlic and salt. Stir to evenly coat your veggies. Place onto a baking tray and put them in the oven. Up your temperature from 350 degrees to 425 degrees and bake veggies for 25 minutes. Remove your baked mushroom caps.
- Place portobello caps directly into hot pan using tongs. Pan fry for 6-7 minutes each side or until golden brown and crispy. You will notice the mushrooms still contain a lot of moisture, this is normal. Once they are cooked to your liking, remove from heat and set them aside.
- Place all sauce ingredients into a high powered blender and blitz until fully smooth and creamy. If you don’t own a high powered blender then be sure to strain the sauce. This will remove any chunks of cashews. Remove veggies from oven and plate. Top with two of your mushroom caps and drizzle with cashew sauce. Enjoy!