If you have never eaten a grilled mushroom before, boy you don’t know what you’re missing! Mushrooms have an awesome ‘meaty’ texture that grills perfectly to deliver a satisfying, succulent and tasty vegetarian steak, a thousand times kinder, healthier and so much more delicious than the meat variety.
Mushroom steaks can be enjoyed just as you would customarily serve steak, with fries, crisp salad or, as in this recipe, where I have teamed them with a simple potato mash and a side of greens; the traditional steak and three veg : ) The balsamic sauce adds a luscious and rich flavour to really enhance the dish.
Best grilled on the BBQ or outdoor grill; you can also prepare the mushrooms indoors using a good heavy based frypan or grill plate. Serve the mushrooms with your favourite sides; try kumara mash instead of the potato, or for a summer evening meal team with your favourite side salad for a fantastic vegan meal everyone will enjoy.
Balsamic Mushroom Steaks
Preparation time: 25mins
- 6-8 large flat or Portobello mushrooms
- tamari or soy sauce
- vegetable oil or rice bran oil
- 3 shallots, diced
- 3 garlic cloves, diced
- ¼ cup Balsamic vinegar
- ½ cup vegetable stock (I used a no animal content `beef` stock)
Trim the steams from the mushrooms. Heat a BBQ grill plate or frypan to high and brush with oil.
Place the mushrooms top side down, sprinkle with a dash of tamari or soy sauce. Fry for 1-3 minutes until golden, turn and cook on the other side. Baste with a tiny bit of vegetable stock to stop the mushrooms from sticking if you wish.
Once mushrooms are grilled on both sides place on a warm plate and cover with foil. Allow the mushrooms to `rest` for 2-3 minutes, you can place the covered plate under a low grill or in a low oven to keep the mushrooms warm for up to 10 minutes or more.
To make the sauce either use the frypan you cooked the mushrooms in or if grilled use a small saucepan. Heat over a medium heat and add a dash of oil to fry off the garlic and shallots until soft, 1-2 minutes. Add the balsamic and stock, bring to a gentle simmer and allow to reduce for 5 minutes until you have a rich, dark sauce.
Serve the mushrooms, while warm, drizzled with the balsamic sauce.
Basic Potato Mash
Preparation time: 30mins
- 650g (1½ lb) pink skinned potatoes, scrubed
- 2-4 tbs soy cream or yoghurt (for non vegans)
- 1-2 tbs soy or rice milk
Quarter the potatoes and place them in a good sized pot, add enough water to cover. Bring to the boil and allow to gentle bubble away for 20-25 minutes until potatoes are soft. Strain and return to the warm pot, add soy cream or yoghurt. Mash adding enough milk until you have soft fluffy potato mash, season with salt and pepper.
Broccoli and Spinach w/ Chilli & Almonds
Preparation time: 15mins
- 1 tbs rice bran oil
- 1 tbs sesame seeds
- 1 fresh chilli, diced
- 200g (7 oz) broccoli florets
- 200g (7 oz) fresh spinach, shredded
- 1 cup weak vegetable broth
- 50g (2 oz) slivered almonds
Heat the rice bran oil in a large frypan or wok, add the chilli and sesame seeds and fry until seeds are golden, about 1-2 minutes. Add the broccoli and continue to cook over a medium heat, tossing well. Add the spinach and vegetable broth and continue to cook over a medium heat for 5 minutes or so until broth has reduced, before serving toss through the slivered almonds.
To make the balsamic mushroom stack. Pile on a good spoon or two of mash, top with one or two grilled mushrooms, drizzled with balsamic sauce, then top with green veggies.
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