If you love to cook, you've come to the right place! Every recipe you'll find here has been made by one of us in our home kitchen. Each one is good enough to share with our friends.

Sunday, January 10, 2016

Portobello "Steaks"

This recipe comes from The New Vegan Cookbook.  A friend was mentioning mushrooms today and I thought of this recipe.  I haven't made it in years, but now I'm thinking it might be good to make again.  I remember them being a bit messy, as the gills hold the oil, soy sauce, and vinegar, but tasted good...as long as you like mushrooms.

2 Tbsp olive oil, plus oil for preparing the pan
4 large portobello mushroom caps (5-6 inches in diameter)
2 Tbsp Japanese soy sauce (shoyu or tamari)
2 tsp balsamic vinegar
salt and freshly ground pepper

Place the rack in the center of the oven and preheat to 450*F.  Oil one or two shallow roasting pans large enough to hold the caps in one layer.

Lightly wipe the portobello caps with a damp kitchen towel.  Remove any stems the prevent the caps from sitting flat on the pan.  With the gill sides down, tap the mushrooms gently on the kitchen counter to dislodge any dirt caught in the crevices.  Arrange on the roasting pan with gill sides down.

In a small bowl, use a fork to combine and emulsify the oil, soy sauce, and vinegar.  Liberally brush the mixture onto the tops and sides of the caps.  Season with salt and pepper.

Roast until the color of the tops and edges deepens, 5 to 6 minutes.  Flip over.  Give the oil mixture a good stir, and then brush the bottoms.  Roast until cooked through and tender (they will look slightly collapsed and yield to the touch), 3 to 5 minutes more.  Serves immediately, whole or sliced.

Also, you can sprinkle the portobellos with fresh or dried thyme when seasoning with salt and pepper.