Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

Mushroom Steak (22)

Steak used to be one of my favorite foods. As a child, I would go with my mother to the butcher and she taught me, like her father taught her, how to pick the best cuts. Anytime I was in a restaurant, even if the menu had a million choices, my only choice was between the steak and chicken (my ultimate favorite food).

I loved everything about steak – the taste, having to cut into it with a knife, how it tasted when it was broiled or grilled – everything. So when I became vegan, that was definitely a food I missed and needed to veganize.

Mushroom Steak (18)

Of course, I started with seitan. I’ve made seitan roasts, pot roast“Chicken-Fried” Seitan Steak and a big Seitan Steak with Beurre Blanc Sauce. Then I made steaks with tofu like my “Chicken-Fried” Tofu Steaks. Of course, steaks can be made from vegetables too like my Mediterranean Grilled Eggplant Steaks.

Mushrooms are probably the first veggie you think of to sub for beef and yet I had never made mushroom steaks. I’ve made Portobello Seitan Stroganoff and  Philly Cheesesteaks with portobello mushrooms that were so good, I could eat them every single day! 

Mushroom Steak (16)

So this time I decided to just make steaks out of the whole Portobello caps. I prepared them similarly to how one would cook steak. After cleaning out the gills and removing the stems, I seared the caps on both sides in a hot pan.

Then I removed them and sauteed some onion, garlic and the chopped up stems. I deglazed the pan with Vegan Vine White Wine and proceeded to make the sauce using all the flavors that would be reminiscent of beef – tomato paste, soy sauce, Worcestershire sauce, Dijon mustard, balsamic vinegar, and paprika. Lots and lots of umami going on here.

Mushroom Steak (7)

After the sauce simmered and reduced, I cooked the caps in the sauce for just ten minutes which made them soft and juicy – but not too soft. I still wanted to need a knife to slice them.

Mushroom Steak (3)

Besides the sauce, I made caramelized onions and mashed potatoes that got a lot creamier when I added 4 oz. of Tofutti Cream Cheese to them. And some green beans for the vegetable. Tom always makes fun of me because even though our entire meal is made out of vegetables, I always insist on a vegetable side dish. 🙂

Mushroom Steak (15)

The Portobello steaks were chewy yet tender and full of so much flavor. Tom said it tasted frighteningly like steak but softer. The whole meal was incredible. I think the word “outrageous” was used.

Mushroom Steak (12)

If you’re craving a steakhouse meal made with compassion, this is the meal for you. Enjoy!

Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

GF

Mushroom Steak (26)

For the caramelized onions:

4 Tbs. vegetable oil, divided

2 large onions, thinly sliced

1 tsp. garlic powder

½ tsp. black pepper

Kosher salt to taste

 

For the steaks:

4 Portobello mushroom caps with stems

6 Tbs. vegan butter, divided

1 shallot or ½ onion, minced

2 cloves garlic, minced

¼ cup Vegan Vine white wine

2 Tbs. Dijon mustard

3 Tbs. tomato paste

3 Tbs. balsamic vinegar

2 tsp. vegan, gluten-free Worcestershire sauce

or 1 Tbs. gluten-free soy sauce

1 tsp. dried thyme

1 tsp. paprika

½ tsp. black pepper

2-3 cups vegetable broth

Kosher salt to taste

 

Heat the oil in a large skillet over medium-high heat. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. Cook, tossing often, until the onions have shrunken and browned considerably. It should take about 20-30 minutes. Season with salt, remove from the heat, and set aside.

Clean the gills out of the mushrooms and slice off the stems. Chop up the stems and reserve. In a large saute pan that has a lid, heat 2 Tbs. vegan butter over medium-high heat. Place the mushroom caps in the butter. You may have to cook them in batches. Sear the caps until just browned and softened, about 3 minutes per side. Transfer to a plate and set aside.

Add the remaining butter to the pan and saute the shallot or onion for 3 minutes or until softened. Add the garlic and cook for another minute. Pour in the wine and allow it to mostly cook out, about 4-5 minutes.

When most of the wine has evaporated, whisk in the mustard and tomato paste. Cook for a minute to activate the flavors. Add the balsamic vinegar and the Worcestershire sauce (or soy sauce). Whisk to combine. The sauce should already taste meaty.  Mix in the thyme, paprika and black pepper.

Add in the broth and bring the sauce to a boil. Lower the heat to medium-low and simmer until the liquid reduces somewhat, about 15 minutes. Return the mushroom caps to the pan and cover. Let cook for 5 minutes, gently turn the caps over and cook another 5 minutes.

Remove the caps from the sauce and turn off the heat. Melt 2 Tbs. vegan butter into the sauce. Serve the mushroom steaks on plates topped with the caramelized onions and jus.

Mushroom Steak (5)

The “V” Word: Say it. Eat it. Live it. 

 

Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus
Author: 
Recipe type: Entree
 
Ingredients
  • For the caramelized onions:
  • 4 Tbs. vegetable oil, divided
  • 2 large onions, thinly sliced
  • 1 tsp. garlic powder
  • ½ tsp. black pepper
  • Kosher salt to taste
  • For the steaks:
  • 4 Portobello mushroom caps with stems
  • 6 Tbs. vegan butter, divided
  • 1 shallot or ½ onion, minced
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 2 Tbs. Dijon mustard
  • 3 Tbs. tomato paste
  • 3 Tbs. balsamic vinegar
  • 2 tsp. vegan, gluten-free Worcestershire sauce
  • or 1 Tbs. gluten-free soy sauce
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • ½ tsp. black pepper
  • 2-3 cups vegetable broth
  • Kosher salt to taste
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. Cook, tossing often, until the onions have shrunken and browned considerably. It should take about 20-30 minutes. Season with salt, remove from the heat, and set aside.
  2. Clean the gills out of the mushrooms and slice off the stems. Chop up the stems and reserve. In a large saute pan that has a lid, heat 2 Tbs. vegan butter over medium-high heat. Place the mushroom caps in the butter. You may have to cook them in batches. Sear the caps until just browned and softened, about 3 minutes per side. Transfer to a plate and set aside.
  3. Add the remaining butter to the pan and saute the shallot or onion for 3 minutes or until softened. Add the garlic and cook for another minute. Pour in the wine and allow it to mostly cook out, about 4-5 minutes.
  4. When most of the wine has evaporated, whisk in the mustard and tomato paste. Cook for a minute to activate the flavors. Add the balsamic vinegar and the Worcestershire sauce (or soy sauce). Whisk to combine. The sauce should already taste meaty. Mix in the thyme, paprika and black pepper.
  5. Add in the broth and bring the sauce to a boil. Lower the heat to medium-low and simmer until the liquid reduces somewhat, about 15 minutes. Return the mushroom caps to the pan and cover. Let cook for 5 minutes, gently turn the caps over and cook another 5 minutes.
  6. Remove the caps from the sauce and turn off the heat. Melt 2 Tbs. vegan butter into the sauce. Serve the mushroom steaks on plates topped with the caramelized onions and jus.

 

(Visited 2,089 times, 1 visits today)

, , , , , , , , , , ,

8 Responses to Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

  1. Mandy Westerdahl September 17, 2016 at 1:22 pm #

    This recipe is incredible. I can’t stop making it. I never have the white wine on hand but it’s amazing without it. Thanks so much for sharing!

    • Rhea October 2, 2016 at 4:38 pm #

      I’m so glad you love it! oxxox

  2. sandy September 10, 2016 at 5:25 pm #

    Just found link to your site – this looks amazing and can’t wait to try it. Can’t get organic portobellos but am sure it will be good with Chestnuts.

    • Rhea September 14, 2016 at 1:57 pm #

      I think it would taste great with any type of mushrooms! xoxo

  3. Nabar Exist January 7, 2016 at 5:21 am #

    I Do not eat soy so what can I substitute for it?

    • Rhea January 7, 2016 at 10:57 am #

      Hi Nabar, if you don’t eat soy, substitute the vegan Worcestershire sauce and/or soy sauce for an equal amount of Braggs coconut aminos. If you can’t get that, you can just use balsamic vinegar and even Gravy Master (it’s vegan). xoxo

  4. mary November 10, 2015 at 10:04 am #

    Just made this last night and we loved it !! Would not hesitate to make this one for friends that are not vegans. The gravy was great!!

    • Rhea November 17, 2015 at 10:09 pm #

      Thanks Mary. That’s a great compliment. xoxo


Hit Counter provided by orange county property management