A very happy and joyful New Year to you! I hope it's starting out beautifully. As beautiful as these portobello steaks, perhaps? See what I did there? Just jumping right in! I'm so excited, this is such a wonderful post for the start of 2015!
While we were on Christmas vacation in Ohio, Todd and I were invited downtown, to a somewhat upscale restaurant in Cleveland. There were a few vegan options and one was a portobello steak. I had never had a portobello steak before! Let me say, it was amazing!! I knew I had to make them when I got home.
It was actually pretty serendipitous because Whole Foods had contacted me earlier about working with them on a mushroom promotion! I'm down with promoting mushrooms, love the little "fun guys"...get it? Hehe. Anyways, I picked up these 'bellos at Whole Foods to make some steaks. Whole Foods is a such an intriguing place to pick up mushrooms because there are so many options. I also snagged a box filled with a variety of all kinds of funky, different little mushrooms I'd never seen before. I cooked them up in some pasta with artichokes! Delish!
And I suspect you saw the bit about the giveaway? Stay tuned below to enter to win a $50 Whole Foods Market gift card!
First things first though, it's steak time! Don't worry, no furry companions were harmed in the making of these meaty steaks!
This juicy, Portobello steak will satisfy your cravings and fill you up. Sautéed with onions, balsamic vinegar, mirin, and herbs it’s a compassionate alternative to eating our furry friends!
Portobello Mushroom Steaks
This juicy, Portobello steak will satisfy your cravings and fill you up. Sauteed with onions, balsamic vinegar, mirin, and herbs it’s a compassionate alternative to eating our furry friends! Adapted from Happy Herbivore.
Yield: 2 steaks
- 1 Tbsp. vegan butter
- 1/2 cup vegan vegetable or beef broth
- 1/2 small yellow onion, diced
- 1 large garlic clove, minced
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. mirin or sherry
- ½ Tbsp. soy sauce
- ½ Tbsp. tomato paste
- 1 tsp. dried thyme
- ½ tsp. dried basil
- dash of ground black pepper
- 2 large, whole Portobello mushrooms
- In a large frying pan, heat the butter over medium. Once melted, add half of the broth and bring to a simmer.
- Next, add the onion and garlic. Cook for about 8 minutes over medium-high.
- Meanwhile, whisk together the remaining ingredients in a small bowl excluding the mushrooms and the remaining broth. Wipe the mushrooms with a damp cloth to clean them and pull off the stems.
- Add the whisked mixture to the pan and reduce to medium heat. Bring to a simmer, and then add in the Portobello caps and their stems.
- Cover and cook for about 8 minutes. Gently turn over the mushrooms, add in the remaining broth, cover and cook an additional 8 minutes.
- Serve hot, topped with the juice and onions over top.
Dutch Word of The Day
Happy New Year --> Gelukkig Nieuwjaar (heh-lookahg-new-yearh) -- okay so that's a tough one to say...
Good Deed of The Day
Have you heard of Veganuary? If you're pondering about trying to cut out animal products from your diet for a month, now is the best time to do it! Find more information here and spread the word.