Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

Mushroom Steak (22)

Steak used to be one of my favorite foods. 子として, 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. だから私はビーガンになったとき, that was definitely a food I missed and needed to veganize.

Mushroom Steak (18)

もちろん, I started with seitan. 私が作った seitan roasts, ポットロースト, “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. もちろん, 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. 私が作った Portobello Seitan StroganoffPhilly 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 – トマトペースト, しょうゆ, ウースターソース, ディジョンマスタード, バルサミコ酢, パプリカ. 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 オンス. の 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. 楽しむ!

Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

GF

Mushroom Steak (26)

カラメルタマネギのために:

4 TBS. 植物油, 分割された

2 大タマネギ, 薄くスライスした

1 小さじ. ニンニク粉末

½小さじ. 黒コショウ

味にコーシャ塩

For the steaks:

4 Portobello mushroom caps with stems

6 TBS. ビーガンバター, 分割された

1 shallot or ½ onion, 刻んだ

2 クローブニンニク, 刻んだ

¼カップ ビーガンバイン 白ワイン

2 TBS. ディジョンマスタード

3 TBS. トマトペースト

3 TBS. バルサミコ酢

2 小さじ. 完全菜食主義者の, グルテンフリーウスターソース

または 1 TBS. gluten-free soy sauce

1 小さじ. 乾燥タイム

1 小さじ. パプリカ

½小さじ. 黒コショウ

2-3 カップ野菜ブイヨン

味にコーシャ塩

中〜強火に大きなフライパンに油を熱し. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. クック, 投げしばしば, until the onions have shrunken and browned considerably. それは約取る必要があります 20-30 分. 塩で味付け, 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, 熱 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, 約 3 片側分. プレートに移し、取っておく.

Add the remaining butter to the pan and saute the shallot or onion for 3 分または軟化するまで、. Add the garlic and cook for another minute. Pour in the wine and allow it to mostly cook out, 約 4-5 分.

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, 約 15 分. Return the mushroom caps to the pan and cover. のために料理しましょう 5 分, gently turn the caps over and cook another 5 分.

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

Mushroom Steak (5)

ザ “V” 言葉: それを言う. それを食べる. それを生きる.


Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus
著者: 
レシピの種類: アントレ
 
材料
  • カラメルタマネギのために:
  • 4 TBS. 植物油, 分割された
  • 2 大タマネギ, 薄くスライスした
  • 1 小さじ. ニンニク粉末
  • ½小さじ. 黒コショウ
  • 味にコーシャ塩
  • For the steaks:
  • 4 Portobello mushroom caps with stems
  • 6 TBS. ビーガンバター, 分割された
  • 1 shallot or ½ onion, 刻んだ
  • 2 クローブニンニク, 刻んだ
  • ¼ cup white wine
  • 2 TBS. ディジョンマスタード
  • 3 TBS. トマトペースト
  • 3 TBS. バルサミコ酢
  • 2 小さじ. 完全菜食主義者の, グルテンフリーウスターソース
  • または 1 TBS. gluten-free soy sauce
  • 1 小さじ. 乾燥タイム
  • 1 小さじ. パプリカ
  • ½小さじ. 黒コショウ
  • 2-3 カップ野菜ブイヨン
  • 味にコーシャ塩
説明書
  1. 中〜強火に大きなフライパンに油を熱し. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. クック, 投げしばしば, until the onions have shrunken and browned considerably. それは約取る必要があります 20-30 分. 塩で味付け, 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, 熱 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, 約 3 片側分. プレートに移し、取っておく.
  3. Add the remaining butter to the pan and saute the shallot or onion for 3 分または軟化するまで、. Add the garlic and cook for another minute. Pour in the wine and allow it to mostly cook out, 約 4-5 分.
  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, 約 15 分. Return the mushroom caps to the pan and cover. のために料理しましょう 5 分, gently turn the caps over and cook another 5 分.
  6. Remove the caps from the sauce and turn off the heat. メルト 2 TBS. vegan butter into the sauce. Serve the mushroom steaks on plates topped with the caramelized onions and jus.

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8 への対応 Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

  1. Mandy Westerdahl 9月 17, 2016 に 1:22 午後 #

    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!

    • レア 10月 2, 2016 に 4:38 午後 #

      私はあなたがそれを愛するうれしい! oxxox

  2. sandy 9月 10, 2016 に 5:25 午後 #

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

    • レア 9月 14, 2016 に 1:57 午後 #

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

  3. Nabar Exist 1月 7, 2016 に 5:21 上の #

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

    • レア 1月 7, 2016 に 10:57 上の #

      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 11月 10, 2015 に 10:04 上の #

    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!!

    • レア 11月 17, 2015 に 10:09 午後 #

      Thanks Mary. That’s a great compliment. XOXO


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