Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

Mushroom Steak (22)

Steak used to be one of my favorite foods. Jako dziecko, 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. Więc kiedy zostałem weganinem, that was definitely a food I missed and needed to veganize.

Mushroom Steak (18)

Oczywiście, I started with seitan. Zrobiłem seitan roasts, mięso duszone, “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. Oczywiście, steaks can be made from vegetables too like my Bakłażan grilla Steki Śródziemnego.

Mushrooms are probably the first veggie you think of to sub for beef and yet I had never made mushroom steaks. Zrobiłem Portobello Seitan Stroganoff i 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 – koncentrat pomidorowy, sos sojowy, Sos Worcestershire, Musztarda Dijon, ocet balsamiczny, 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. z 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. Cieszyć się!

Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

GF

Mushroom Steak (26)

Dla karmelizowaną cebulą:

4 Tbs. olej roślinny, podzielony

2 duże cebule, cienkie plasterki

1 tsp. czosnek w proszku

½ łyżeczki. czarny pieprz

Kosher sól do smaku

For the steaks:

4 Portobello mushroom caps with stems

6 Tbs. masło wegańskie, podzielony

1 shallot or ½ onion, mielony

2 ząbki czosnku, mielony

¼ szklanki Weganie Vine white wine

2 Tbs. Musztarda Dijon

3 Tbs. koncentrat pomidorowy

3 Tbs. ocet balsamiczny

2 tsp. wegańskie, sos Worcestershire bezglutenowe

lub 1 Tbs. gluten-free soy sauce

1 tsp. suszonego tymianku

1 tsp. papryka

½ łyżeczki. czarny pieprz

2-3 filiżanki bulionu warzyw

Kosher sól do smaku

Rozgrzać olej w dużej patelni na średnim ogniu. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. Ugotować, podrzucając często, until the onions have shrunken and browned considerably. Powinno zająć około 20-30 protokół. Doprawić solą, 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, ciepło 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, o 3 minut na stronie. Transfer na talerzu i odstawić.

Add the remaining butter to the pan and saute the shallot or onion for 3 minut lub do miękkości. Add the garlic and cook for another minute. Pour in the wine and allow it to mostly cook out, o 4-5 protokół.

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, o 15 protokół. Return the mushroom caps to the pan and cover. Niech gotować 5 protokół, gently turn the caps over and cook another 5 protokół.

Remove the caps from the sauce and turn off the heat. Stopienia 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” Słowo: Powiedz to. Jedz. Żyć.


Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus
Autor: 
Rodzaj przepisu: Wstęp
 
Składniki
  • Dla karmelizowaną cebulą:
  • 4 Tbs. olej roślinny, podzielony
  • 2 duże cebule, cienkie plasterki
  • 1 tsp. czosnek w proszku
  • ½ łyżeczki. czarny pieprz
  • Kosher sól do smaku
  • For the steaks:
  • 4 Portobello mushroom caps with stems
  • 6 Tbs. masło wegańskie, podzielony
  • 1 shallot or ½ onion, mielony
  • 2 ząbki czosnku, mielony
  • ¼ cup white wine
  • 2 Tbs. Musztarda Dijon
  • 3 Tbs. koncentrat pomidorowy
  • 3 Tbs. ocet balsamiczny
  • 2 tsp. wegańskie, sos Worcestershire bezglutenowe
  • lub 1 Tbs. gluten-free soy sauce
  • 1 tsp. suszonego tymianku
  • 1 tsp. papryka
  • ½ łyżeczki. czarny pieprz
  • 2-3 filiżanki bulionu warzyw
  • Kosher sól do smaku
Instrukcje
  1. Rozgrzać olej w dużej patelni na średnim ogniu. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. Ugotować, podrzucając często, until the onions have shrunken and browned considerably. Powinno zająć około 20-30 protokół. Doprawić solą, 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, ciepło 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, o 3 minut na stronie. Transfer na talerzu i odstawić.
  3. Add the remaining butter to the pan and saute the shallot or onion for 3 minut lub do miękkości. Add the garlic and cook for another minute. Pour in the wine and allow it to mostly cook out, o 4-5 protokół.
  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, o 15 protokół. Return the mushroom caps to the pan and cover. Niech gotować 5 protokół, gently turn the caps over and cook another 5 protokół.
  6. Remove the caps from the sauce and turn off the heat. Stopienia 2 Tbs. vegan butter into the sauce. Serve the mushroom steaks on plates topped with the caramelized onions and jus.

(Odwiedzone 2,372 czasy, 4 wizyt dzisiaj)

, , , , , , , , , , ,

8 Odpowiedzi na Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

  1. Mandy Westerdahl Wrzesień 17, 2016 w 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. Dziękujemy bardzo za dzielenie!

    • Rhea Październik 2, 2016 w 4:38 pm #

      Cieszę się, że ci się spodoba! oxxox

  2. sandy Wrzesień 10, 2016 w 5:25 pm #

    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.

    • Rhea Wrzesień 14, 2016 w 1:57 pm #

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

  3. Nabar Exist Styczeń 7, 2016 w 5:21 w #

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

    • Rhea Styczeń 7, 2016 w 10:57 w #

      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 Listopad 10, 2015 w 10:04 w #

    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 Listopad 17, 2015 w 10:09 pm #

      Thanks Mary. That’s a great compliment. xoxo

Strona wykonana przez Weganie Web Design


Hit Counter świadczone przez Zarządzanie własnością Orange County