For those of you attempting to try this vegetarian eating style I’m promoting, you might enjoy this vegetarian version of a steak.
Mushrooms are a pretty good substitute since we generally see mushrooms used with steaks and they have a very similar earthy, rich flavor. The texture is different, I’ll give you that, but it is a nice change from salads all the time!!
Put with them, some easy pesto flavored beans and a hard roll and you have a meal fit for a vegetable king! Hahaha, or queen, like me!
- 2 large Portobello mushrooms per person
- 1 cup balsamic vinegar
- 1 cup tamari soy sauce
- 1 cup water
- 2 or 3 sprigs fresh rosemary
Or 1 tsp. dried
- 2 or 3 sprigs fresh thyme
Or 1 tsp. dried
- 2 or 3 sprigs fresh marjoram or oregano
Or 1 tsp. dried
- Olive oil for sautéing
1. Gently wipe the top of the mushrooms with a damp towel and cut the stems off.
2. Combine the vinegar, soy and water along with the three herbs in a bowl large enough to fit the mushrooms. Stir to combine then add the mushroom, making sure each one has been covered with the marinade. Soak them for at least 30 minutes or overnight in the refrigerator. Stir them occasionally to make sure all are coated.
3. To cook, add oil to a large sauté pan and put the heat on medium. Take mushrooms out of marinade and keep marinade available. Place as many mushrooms top side down in the pan as possible. Cook for 3-5 minutes until lightly browned. Turn and cook 3-5 minutes longer.
4. Add part of the leftover marinade to the sautéed mushrooms by pouring through a strainer to keep the herb sprigs from entering the pan. Cover and cook for 5-7 minutes, flip and cook another 5-7 minutes. When the mushrooms are fork tender, remove from the pan and cook the rest of them in the same fashion. Use two pans if you want all the mushrooms to be finished at the same time.
The mushrooms will shrink as they cook and just get more tender and flavorful. Keep an eye on the covered pan so you don’t run out of marinade and start burning the mushrooms. (I mention this because it can happen to anyone…) Serve the mushrooms with herb garnishes and pepper to taste.
Pesto Beans Ingredients:
- 2 Tbsp. olive oil
- 1 pound green beans, tips removed
- 2 Tbsp. minced garlic
- 2 Tbsp. basil pesto
- 1 quart grape or cherry tomatoes, halved
1. Heat olive oil in large sauté pan over medium high heat. Add the beans and sauté until lightly browned, about 5- 8 minutes.
2. Add the garlic and sauté another minute or two. Then cover, reduce heat to medium and cook for 10 – 15 minutes or until beans are the desired tenderness.
3. Add the tomato halves, toss with the beans and cook a minute or two until the tomatoes are warmed up.
4. Add the basil pesto and carefully stir into the bean and tomato mixture so you don’t smash the tomatoes.
The mixture will look heavenly and taste even better. Because the mushrooms are so flavorful and the beans have herbal warmth to them, a hard crusty roll and butter, or a vegan spread is a perfect accompaniment.
The Portobello recipe is from my very favorite vegan cookbook, The Vegan Table by Colleen Patrick-Goudreau. I’ve never met her but just by reading what she has written in her cookbook, I know I would like her very much. The bean recipe is something I pulled together and I’m very proud of. One of these days I’ll share it with Colleen, just like she’s shared her recipes with me and now with you!!