Snow storm “Q” (seriously, what kind of a name is that?) has officially hit the Omaha, NE area. And with this mighty storm, which is expected to bring somewhere around 7″ of snow to my area, I received the nice blessing of leaving work at 1:00 p.m. and working from home for the remainder of the day. I was definitely very blessed to be able to travel home before the roads got too treacherous. The crazy drivers were already out in full force, though!
But enough about the weather! How about a healthy and simple, yet tasty recipe to tempt yourself with this evening?
Portobello Mushroom “Steaks” with Peppers and Onions
Servings: 2
Ingredients
For Peppers and Onions:
vegetable broth, for cooking
1 clove of garlic, minced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1/2 yellow onion, cut into strips
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cumin
salt, to taste
pepper, to taste
sriracha sauce, to taste
For Portobello Mushroom “Steaks” (adapted from The Happy Herbivore Cookbook)
vegetable broth, for cooking
1 bunch green onions, diced
1 clove garlic, minced
3 TB balsamic vinegar
1 TB cooking sherry
1-2 TB low-sodium soy sauce
1 tsp dried thyme
1/2 tsp dried basil
2 Portobello mushrooms, stems removed
salt, to taste
Directions
For the Peppers and Onions:
1. Line a medium saute pan with a thin layer of vegetable broth. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic, peppers, and onions to the pan. Cook, stirring occasional, for approximately 15 minutes, or until the peppers and onions have softened. Add additional vegetable broth, as necessary
2. Stir in seasonings. Lower the heat to medium-low and simmer for approximately 5 minutes.
3. Top the peppers and onions with sriracha sauce, if desired.
For the Portobello Mushroom “Steaks:”
1. Line a large saute pan with a thin layer of vegetable broth. Heat over medium-high heat until very hot. Once hot, lower the heat to medium. Add garlic and green onions to the pan and cook for approximately 3 minutes. Add additional broth, as needed.
2. Add balsamic vinegar, cooking sherry, soy sauce, and spices to the pan. Stir in an additional 1/4 cup of vegetable broth. Increase heat to medium-high and bring to a boil.
3. Once boiling, lower the heat to medium and add mushrooms. Cook the mushrooms for approximately 5-7 minutes.
4. Flip the mushrooms over and cook an additional 5-7 minutes, or until the mushrooms are soft and tender.
5. Plate and salt (if desired) the mushrooms. Drizzle the mushrooms with the remaining cooking juices.
Serve the Portobello Mushroom “Steaks” and Peppers and Onions with a side of fruit or vegetables. I chose to eat mine with fresh roasted green beans.
Before transitioning to a vegetarian diet, I was SO not a mushroom eater and I really had very little desire to ever eat steak. One year later and I can now say that I thoroughly enjoy eating mushroom “steaks!”
The texture and flavor of the mushrooms and the sauce was absolutely spot on, and the addition of spicy peppers and onions was a great compliment to the simplicity of the mushroom “steaks.”
I may not like steak, but I love mushroom “steaks!” If you enjoy eating mushrooms, or even if you aren’t quite sure, you really must try this recipe.
