PORTOBELLO MUSHROOMS GRILLED LIKE A STEAK
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the grill pan. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir, then add the red wine. Bring to a boil and cook until reduced to about 1/4-cup. Add the broth, return to a boil and continue to cook until reduced to about 3/4-cup. Season with salt and pepper.
- Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Season with salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm.
- In a medium bowl, whisk together the remaining 1/2-cup olive oil, the balsamic vinegar, the garlic and the remaining thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over Lay the mushrooms on a plate and season both sides with salt and pepper
- Brush or wipe a little olive oil on the grill. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through (about 4 minutes total). Remove and keep warm. Add the spinach to the vinaigrette and toss well. Divide among 4 plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms.
PEPPER STEAK WITH BUTTER BEAN MASH AND PORTABELLA MUSHROOMS.
Serve up a richly flavourful meal with this recipe for peppered steak served with butterbean puree and roast mushrooms.
Provided by English_Rose
Categories Steak
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F.
- Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
- Smear the mixture all over the mushrooms. Place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender.
- Meanwhile melt the remaining butter in a heavy-based saucepan.
- Add in the chopped onion and cook over a medium heat until just softened, around 3 minutes, then add the garlic and cook for a further minute.
- Stir in the butter beans and allow to just heat through.
- Place the white, black and pink peppercorns and sea salt in a pestle and mortar and roughly crush. Alternatively place in a plastic bag and use a rolling pin.
- Rub the dijon mustard all over the steaks, then tip half the peppercorn mixture onto a plate. Coat both sides of one of the steaks with the salt and pepper mix.
- Repeat the process with the other steak.
- Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
- Fry for about 2-3 minutes each side depending on thickness and how rare you like your steak. Remove from the pan and allow to rest.
- Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
- Blend or mash to a rough puree and then stir in the parsley and chives. You may need to add a little more cream if the mash is too stiff.
- Finally over a high heat, de-glaze the steak pan with the sherry, stirring to incorporate all the lovely juices. Stir in the remaining mustard and the cream. Bring to a gentle bubble and thicken slightly.
- Serve the steaks with the butterbean mash with the roast mushrooms on one side and a drizzle of the sherry cream sauce. Serve with wilted spinach.
Nutrition Facts : Calories 696.8, Fat 48.8, SaturatedFat 23.5, Cholesterol 101.7, Sodium 1482, Carbohydrate 44, Fiber 10.9, Sugar 7.9, Protein 12.5
PORTOBELLO 'STEAK' AU POIVRE
Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
- Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
- Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.
More about "pepper steak with butter bean mash and portabella mushrooms recipes"
OTTOLENGHI’S MUSHROOM STEAKS WITH BUTTER BEAN MASH …
From drizzleanddip.com
5/5 (2)Category VegetarianCuisine Middle EasternTotal Time 30 mins
- Put all the ingredients for the steaks and 1 teaspoon of flaked salt into a large ovenproof saucepan, for which you have a lid (I tossed everything together to get the mushrooms coated). Arrange the mushrooms so they are domed side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, then transfer to the oven for 1 hour. Turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more (I only cooked them for about 10 minutes as they were very well-cooked at this time), or until the mushrooms are very tender but not falling apart. Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.
- Use a spoon to remove the onion, garlic and chilli (discarding the stem) – don’t worry if you scoop up some of the spices and oil. Put them into the small bowl of a food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on medium-high heat. Cook for about 5 minutes, for all the flavours, to come together.
- While the mushrooms are cooking, make the mash by putting the beans into a food processor along with the lemon juice, olive oil, 1/2 teaspoon flaked salt and 2 tablespoons of water. Blitz until completely smooth. Transfer to a medium saucepan and cook on medium-high heat for about 3 minutes, stirring, until warmed through (I just popped it in the microwave for 2 minutes).
PORTOBELLO STEAKS AND BUTTER BEAN MASH - CTV
From more.ctv.ca
- In a large ovenproof saucepan, for which you have a lid, combine the mushrooms, garlic, onion, chile flakes, red chile, cumin seeds, coriander seeds, tomato paste, olive oil, and salt and stir to mix. Arrange the mushrooms so they are domed-side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, then transfer to the oven for one hour. Turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more, or until the mushrooms are very tender but not falling apart. Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.
- Reserving the oil, use a spoon to transfer the onion, garlic, and chile (discarding the stem; don’t worry if you scoop up some of the spices and oil) into the bowl of a small food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on medium-high heat. Cook for about five minutes, for all the flavors to come together.
- For the mash: While the mushrooms are cooking, put the beans into a food processor along with the lemon juice, olive oil, water, and salt. Blitz until completely smooth. Transfer to a medium saucepan and cook on medium-high heat for about three minutes, stirring, until warmed through.
OTTOLENGHI PORTOBELLO MUSHROOM 'STEAKS' & BUTTER BEAN …
From tinnedtomatoes.com
Cuisine VeganTotal Time 1 hr 40 minsCategory DinnerCalories 516 per serving
BALSAMIC PORTOBELLO STEAKS WITH BUTTER BEAN MASH
PORTOBELLO MUSHROOM STEAK | MEATLESS | VEGKITCHEN
From vegkitchen.com
PORTOBELLO STEAKS AND BUTTER BEAN MASH | VEGAN MEALS
From sbs.com.au
PORTOBELLO STEAKS AU POIVRE RECIPE | THE KITCHN
From thekitchn.com
FOODCOMBO
PORTOBELLO STEAKS & BUTTER BEANS MASH RECIPE
From ottolenghi.co.uk
BEST PORTOBELLO MUSHROOM STEAK - RUNNING IN A SKIRT
From runninginaskirt.com
PEPPER STEAK RECIPE | MCCORMICK
From mccormick.com
PEPPER STEAK RECIPE - SOUTHERN LIVING
From southernliving.com
PORTOBELLO STEAKS AND BUTTER BEAN MASH - PENGUIN
From penguin.co.nz
PORTOBELLO STEAKS AND BUTTER BEAN MASH - PENGUIN …
From penguinrandomhouse.ca
EASY PEPPER STEAK RECIPE - HOW TO MAKE PEPPER STEAK - THE …
From thepioneerwoman.com
PORTOBELLO ‘STEAKS’ AND BUTTER BEAN MASH OTTOLENGHI …
From thejc.com
PORTOBELLO STEAKS AND BUTTER BEAN MASH - PENGUIN BOOKS AUSTRALIA
From penguin.com.au
PORTOBELLO MUSHROOM STEAKS RECIPE | OTTOLENGHI …
From thehappyfoodie.co.uk
HOW TO MAKE PEPPER STEAK: 14 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
OTTOLENGHI’S PORTOBELLO STEAKS AND BUTTER BEAN MASH
From thehomepage.co.uk
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #beef #vegetables #european #dinner-party #romantic #mushrooms #meat #steaks #taste-mood #number-of-servings #presentation #served-hot #4-hours-or-less
You'll also love