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Portobello Mushroom Steaks

Name: Portobello Mushroom Steaks
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European
Ingredients: 3 - 4 of the largest and flattest portobellos you can find; 2 tbsp olive oil; 2 tbsp butter; 3 sprigs rosemary; 3 sprigs thyme; 2 garlic cloves; 1 shallot, minced; 1/4 cup cream; 1/4 cup white wine; 1 tbsp fresh lemon juice; Salt; pepper

9 steps

Prep:5minCook:30min

credit to @Miles for this one!! Followed his recipe from his TikTok post. My jaw dropped when I saw his post! He didn’t have measurements so I’ve kinda winged it and my measurements are approximate.  I love this recipe bc portobello mushrooms are so easy to find and so are the rest of the ingredients. Also I just used non alcholic wine because I couldn’t be bothered going to the bottle-o after the supermarket haha. Its one of those recipes that looks kinda hard but its actually not, and when you taste these mushrooms you’ll want to cry tears of joy.

Updated at: Thu, 16 Nov 2023 04:50:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories743.4 kcal (37%)

Total Fat70 g (100%)

Carbs17.4 g (7%)

Sugars7.7 g (9%)

Protein7.6 g (15%)

Sodium815.1 mg (41%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

3portobellos

the largest and flattest you can find

2 Tbspolive oil

2 Tbspbutter

3 sprigsthyme

¼ cupcream

1 Tbspfresh lemon juice

salt

pepper

Instructions

Step 1

Preheat oven to 180C fan forced

Step 2

Slice off the sides and the stalk of the mushroom then score as seen in the video

Step 3

Bring a pan to medium/high heat and fry the mushroom on either side using 1 tbsp of the oil and a big pinch of salt and pepper. I find it helps to add a splash of water to the pan, then cover with a lid to help get it steamy which in turn helps the water come out of the mushrooms

Step 4

Fry for 5 - 6 minutes until mushroom is well browned and there’s no water left in the pan

Step 5

Add the other tbsp of oil, the butter, garlic, rosemary and thyme and baste the mushrooms for 5 minutes

Step 6

Remove one of the sprigs of rosemary from the pan and set aside, then pour most of the butter from the mushrooms into another small saucepan, and place the pan of mushrooms into the oven for 15 minutes

Step 7

In the small saucepan with the butter, add the shallots and cook over slow heat for 4 - 5 minutes until softened

Step 8

Add the wine and lemon juice to the shallots and simmer for 5 or so minutes until most of the wine has reduced

Step 9

Finely chop the leafs of the rosemary you left aside (they should be nice and crispy) and add to the shallots with the cream, salt and pepper. Let this simmer and thicken for a few minutes.  Slice up your mushrooms and plate them up over the sauce and enjoy!