Portobello Mushroom Steaks

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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! See entire recipe at http://www.produceonparade.com/produce-on-parade/portobello-mushroom-steaks-wholefoods-giveaway

PORTOBELLO MUSHROOM STEAKS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy Free, Nut Free, Paleo, Sugar Free/Low Sugar, Vegan and Wheat Free

SERVES

2

INGREDIENTS

  • 1 Tbsp. vegan butter
  • 1/2 cup vegan vegetable or vegan 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

PREPARATION

  1. In a large frying pan, heat the butter over medium. Once melted, add half of the broth and bring to a simmer.
  2. Next, add the onion and garlic. Cook for about 8 minutes over medium-high.
  3. 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.
  4. 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.
  5. Cover and cook for about 8 minutes. Gently turn over the mushrooms, add in the remaining broth, cover and cook an additional 8 minutes.
  6. Serve hot, topped with the juice and onions over top.

By: Kathleen Henry
Source: www.onegreenplanet.org

2015-01-07T12:34:42+00:00

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    Mushrooms do not have any estrogen activity!

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