Portobello mushroom steaks [vegan, gluten-free]

Portobello mushroom steaks [vegan, gluten-free]

THIS RECIPE IS : Dairy Free, Gluten-free Recipes Grain Free Recipes Nut Free Paleo Vegan Sugar Free / Low Sugar Vegan 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.

This recipe was found on One Green Planet