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It’s "Steak" for Dinner! Portobello Steak, that is.

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.

Portobello Steaks

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.

One Response to “It’s "Steak" for Dinner! Portobello Steak, that is.”

  1. This looks amazing…..I love mushrooms!

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