In keeping with the trends to more plant-based meals, this tasty recipe uses the “meatiest” mushrooms, portobellos.
(Is it portobello, portabella or portobella? Here’s the scoop.)
When cremini mushrooms (photo #3) are allowed to continue growing, they grow up into more complex-flavored portabellas, meaty in both taste and appearance (photo #2).
Portabellas can be from 3 to 10 inches in diameter. Like meat, they even release juices when cooked. Vegetarians enjoy them grilled in lieu of beef, and they make wonderful grilled vegetable sandwiches.
Portobellos are brown, with a slightly firmer texture than white mushrooms. They can be served whole or sliced, stuffed, or as “burgers” or “sliced steak,” as in the recipe below.
For a simple yet delectable starter, serve sliced grilled portobello drizzled with a balsamic reduction. The mushrooms are cultivated and available year-round.
You can have your plant-based steak and eat it, too, with this portobello “steak” recipe (photo #1).
This recipe was created by Lindsey Baruch, a Los Angeles-based food photographer and recipe developer. She used Califia’s Go Coconuts coconut milk, a blend of coconut milk and coconut water, in the recipe.
“The taste and texture of a portobello “steak” is life-changing,” says Lindsey, “and can be marinated to any flavor. This recipe is easy with room to make it your own.”
The mushrooms are joined by a refreshing green salad of watercress, mint and cucumbers.
1. MAKE a marinade of the coconut milk, soy sauce, hot sauce, toasted sesame seeds, vinegar, chili flakes, salt and pepper. Marinate the mushrooms for 1 hour. While they’re marinating…
2. PREPARE the salad. Slice the cucumbers and radishes and combine with with the mint and watercress. Add the lemon juice, salt and pepper and toss right before serving.
3. HEAT a skillet with a drizzle of oil. Cook the portobellos until charred and crispy on the outside and cooked through on the inside (you can eat them “rare” if you prefer). Let them rest for 5 minutes and slice as you would a steak (see photo #1).
4. SERVE with the salad, and a glass of red or white wine.
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