Honestly, these mushrooms make my mouth water every time I think about them! They are so versatile! Portobellos and the more complex flavored oyster mushrooms are simply the best!
They are huge, which makes them really fun to work with. They retain quite a bit of moisture which in turn makes them a wonderful mushroom to cook and turn them into juicy cruelty-free steaks.
Best to be eaten on the same day; served on a bed of greens, with some cherry tomatoes for a pop of color and vegan blue cheese for that tangy contrast of flavor which truly compliments this meaty juicy chef-d'oeuvre.
- 1 Portobello Mushroom
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Coconut Aminos
- 50ml Vegan Red Wine
- 1 tablespoon Balsamic Glaze
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Sage
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- To serve: Green Leafy Vegetables, Cherry Tomatoes, Vegan Blue Cheese
- Garnish: Rose Petals, Hemp Seeds
1. Clean mushroom and remove the stem.
2. In a small bowl, mix together the red wine, coconut aminos, balsamic glaze, olive oil, all herbs and spices, salt and pepper.
3. Marinate the mushroom for about 5 minutes.
4. Heat a non-stick pan on medium heat.
5. Place the mushroom in the pan top down. Leave to cool for 2–3 minutes, then flip the mushroom.
6. Brush the portobello mushroom liberally with the marination mixture, whilst flipping the mushroom every couple of minutes.
7. Keep cooking the mushroom for 20–25 minutes or until charred but still moist and tender.
8. During the last minute of cooking, sprinkle some more spices and herbs on both sides of the mushroom.
9. Cut the mushroom into slices.
10. Serve on a bed of green leafy vegetables, cherry tomatoes and some crumbled vegan blue cheese. Sprinkle with hemp seeds and garnish with some rose petals.
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Photo: Roberta Farrugia