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. אַזוי ווען איך געווארן וועגאַן, that was definitely a food I missed and needed to veganize.

Mushroom Steak (18)

אַוואַדע, I started with seitan. איך 'ווע געמאכט 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. אַוואַדע, steaks can be made from vegetables too like my מעדיטערראַנעאַן גרילד עגגפּלאַנט סטייקס.

Mushrooms are probably the first veggie you think of to sub for beef and yet I had never made mushroom steaks. איך 'ווע געמאכט Portobello Seitan Stroganoff און 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 – פּאָמידאָר פּאַפּ, soy sauce, וואָרסעסטערשירע סאָוס, דידזשאָן זענעפט, באַלסאַמיק עסיק, 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 אַז. פון 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. 🙂

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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. האַנאָע האָבן!

Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

גף

Mushroom Steak (26)

פֿאַר די קאַראַמעליזעד אַניאַנז:

4 Tbs. גרינס ייל, צעטיילט

2 גרויס אַניאַנז, טינלי סלייסט

1 tsp. קנאָבל פּודער

½ צפּ. שוואַרץ פעפער

קאָשער זאַלץ צו טעם

For the steaks:

4 Portobello mushroom caps with stems

6 Tbs. וועגאַן פּוטער, צעטיילט

1 shallot or ½ onion, מינסט

2 קלאָוועס קנאָבל, מינסט

¼ טעפּל וועגאַן וויין white wine

2 Tbs. דידזשאָן זענעפט

3 Tbs. פּאָמידאָר פּאַפּ

3 Tbs. באַלסאַמיק עסיק

2 tsp. וועגאַן, גלוטען-פֿרייַ וואָרסעסטערשירע סאָוס

אָדער 1 Tbs. gluten-free soy sauce

1 tsp. דאַר טיים

1 tsp. פּאַפּריקאַ

½ צפּ. שוואַרץ פעפער

2-3 cups vegetable broth

קאָשער זאַלץ צו טעם

היץ די ייל אין אַ גרויס סקילאַט איבער מיטל-הויך היץ. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. קאָכן, טאָסינג אָפֿט, until the onions have shrunken and browned considerably. עס זאָל נעמען וועגן 20-30 מינוט. צייַט מיט זאַלץ, 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, היץ 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, וועגן 3 מינוט פּער זייַט. אַריבערפירן צו אַ טעלער און שטעלן באַזונדער.

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, וועגן 4-5 מינוט.

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, וועגן 15 מינוט. Return the mushroom caps to the pan and cover. זאל קאָכן פֿאַר 5 מינוט, gently turn the caps over and cook another 5 מינוט.

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

Mushroom Steak (5)

די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.


Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus
מעכאַבער: 
רעצעפּט טיפּ: אַנטריי
 
ינגרידיאַנץ
  • פֿאַר די קאַראַמעליזעד אַניאַנז:
  • 4 Tbs. גרינס ייל, צעטיילט
  • 2 גרויס אַניאַנז, טינלי סלייסט
  • 1 tsp. קנאָבל פּודער
  • ½ צפּ. שוואַרץ פעפער
  • קאָשער זאַלץ צו טעם
  • For the steaks:
  • 4 Portobello mushroom caps with stems
  • 6 Tbs. וועגאַן פּוטער, צעטיילט
  • 1 shallot or ½ onion, מינסט
  • 2 קלאָוועס קנאָבל, מינסט
  • ¼ cup white wine
  • 2 Tbs. דידזשאָן זענעפט
  • 3 Tbs. פּאָמידאָר פּאַפּ
  • 3 Tbs. באַלסאַמיק עסיק
  • 2 tsp. וועגאַן, גלוטען-פֿרייַ וואָרסעסטערשירע סאָוס
  • אָדער 1 Tbs. gluten-free soy sauce
  • 1 tsp. דאַר טיים
  • 1 tsp. פּאַפּריקאַ
  • ½ צפּ. שוואַרץ פעפער
  • 2-3 cups vegetable broth
  • קאָשער זאַלץ צו טעם
ינסטראַקשאַנז
  1. היץ די ייל אין אַ גרויס סקילאַט איבער מיטל-הויך היץ. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. קאָכן, טאָסינג אָפֿט, until the onions have shrunken and browned considerably. עס זאָל נעמען וועגן 20-30 מינוט. צייַט מיט זאַלץ, 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, היץ 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, וועגן 3 מינוט פּער זייַט. אַריבערפירן צו אַ טעלער און שטעלן באַזונדער.
  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, וועגן 4-5 מינוט.
  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, וועגן 15 מינוט. Return the mushroom caps to the pan and cover. זאל קאָכן פֿאַר 5 מינוט, gently turn the caps over and cook another 5 מינוט.
  6. Remove the caps from the sauce and turn off the heat. צעלאָזן 2 Tbs. vegan butter into the sauce. Serve the mushroom steaks on plates topped with the caramelized onions and jus.

(באזוכט 2,179 מאל, 3 וויסיץ הייַנט)

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8 רעספּאָנסעס צו Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus

  1. Mandy Westerdahl סעפּטעמבער 17, 2016 בייַ 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!

    • ריאַ אָקטאָבער 2, 2016 בייַ 4:38 PM #

      I’m so glad you love it! oxxox

  2. sandy סעפּטעמבער 10, 2016 בייַ 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.

    • ריאַ סעפּטעמבער 14, 2016 בייַ 1:57 PM #

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

  3. Nabar Exist יאַנואַר 7, 2016 בייַ 5:21 בין #

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

    • ריאַ יאַנואַר 7, 2016 בייַ 10:57 בין #

      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). קסאָקסאָ

  4. mary נאָוועמבער 10, 2015 בייַ 10:04 בין #

    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!!

    • ריאַ נאָוועמבער 17, 2015 בייַ 10:09 PM #

      Thanks Mary. That’s a great compliment. קסאָקסאָ


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