Jan. 30, 2009
Pan-Seared Portobello Mushrooms with Balsamic Vinegar Glaze Recipe (Vegan Steak)
An ode to my love of balsamic vinegar... These mushrooms are incredibly flavorful and so easy to whip up! Enjoy them as a main dish alongside veggies or stick the mushrooms on a bun with tomato for one delicious and savory "burger."
The perfect vegan substitute for steak.. or just a fine recipe for portobello mushrooms! So juicy... and delicious! These babies are also good on the grill!
2 whole portobello mushrooms
½ whole small onion, diced
1 whole garlic cloves, minced
1 cup mock beef broth
3 tbsp basalmic vinegar
1 tbsp mirin or sherry
1 tsp thyme
1 tsp chives (optional)
½ tsp basil
Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top.
Chef's Note: Water may be substituted for the broth.