Portobello mushroom 'steaks' with mashed cauliflower and chives
A vegetarian spin on steak that won't leave you feeling hungry or dried out.
In case any of you are rolling your eyes and thinking, sure, there’s nothing juicy and tender about a mushroom – think again. On my first try – yes, you heard that right – these portobello strip steaks came out perfect.
We shmeared some of the extra roasted garlic on these steaks, and they were out-of-this-world delicious. Kind of situation where you and the other guy are each eyeing the last piece and then you’re like, sheesh, this is America, we could just go to the store and get more, but then it’s right in front of you all hot and sizzlin’ good, and you just don’t want to wait. I won’t share how that ended. It’s not something I’m proud of.
- 2 large portobello mushroom caps
- Montreal steak seasoning
- 1 tablespoon olive oil
- 2 bags frozen cauliflower or 1 head cauliflower
- 2 heads garlic
- 1 handful chives
- Sea salt and black pepper to taste
Preheat oven to 425° F. Slice heads off of tops of garlic. Wrap in foil and place in oven for 1 and ½ hours, or until soft.
Fill a medium pot halfway with water and add cauliflower florets. Bring to a boil and then reduce heat and simmer 10 minutes.
While cauliflower and garlic are cooking, heat olive oil in large pan.
Wash and dry mushroom caps and slice into thirds. Sprinkle with Montreal steak seasoning, and fry 3-4 minutes per side.
Remove garlic from oven. Squeeze garlic out and mash into cauliflower. Season with salt and pepper.
Snip chives and add to mashed cauliflower, leaving a few large pieces for garnish.
Set each plate with a generous scoop of mashed cauliflower, several portobello "steak" slices, and a garnish of snipped chives.
Related Topics: Vegetarian