I don’t even like mushrooms, and I was pleasantly surprised by this portobello cap “steak.” After simmering in the tasty sauce, it really absorbs a ton of flavor and the texture is pretty good, too. Besides the obvious nutritional benefits over meat, I think another plus is cost–I got two caps for less than $3, and you could never buy two steaks for that.
My husband, who loves mushrooms and steak, really liked this Happy Herbivore recipe. Another home run from Lindsay Nixon! I served it alongside plantain chips and a romaine salad.
1 tsp dried thyme
1 tsp dried chives (I used fresh green onions)
1/2 tsp dried basil
1/4 to 1 cup beef broth or water
1/2 small onion, minced
1 garlic clove, minced
3 tbsp balsamic vinegar
1 tbsp sherry or mirin (I used red cooking wine)
2 portobello mushrooms, stems removed
Line a large frying pan with a thin layer of broth or water. Cook onion and garlic over high heat for about 2 minutes. Once the liquid starts to boil, add vinegar, sherry or mirin, and ground spices. Reduce heat to medium, add another 1/4 cup of broth or water, and bring to a boil. Add mushrooms and cook for 5 minutes. Gently flip mushrooms over and cook another 5 minutes, adding more water or broth as necessary. Repeat if necessary, cooking until mushrooms are soft and tender. Remove from heat. Drizzle the leftover juices and sauce over top before serving.