If you’re ever in need of something meaty and vegetarian, it’s hard to beat a good mushroom ‘steak’.
By searing portabello or field mushies in a hot pan, in much the same way you’d cook a steak, you get wonderfully concentrated mushrooms for a fraction of the price of beef steaks.
1. Heat a large frying pan on a very high heat.
2. Trim mushrooms stalks and add to the pan with a little olive oil. Sear mushrooms for about 4 minutes on each side, turning every 2 minutes (about 8 mins all up).
3. Remove mushies from the pan and add lentils for a minute or so to warm through.
4. Serve mushroom ‘steaks’ on a bed of lentils with cheat’s hollondaise or mayo on top.
Unlike regular steaks, these reheat really well. So feel free to cook up a big batch and keep in the fridge. Just reheat in a pan on a medium heat.
Great! Will keep for a week or so in the fridge.
carnivore – serve mushroom ‘steaks’ with some crispy bacon.
vegan – serve the steaks with vegan mayonnaise instead of the cheats hollondaise.
dairy-free – replace the hollondaise with some mayo or aioli.
different mushrooms – try portabello mushrooms instead of regular field mushies.
different accompaniments – instead of the lentils and hollondaise, serve with some wilted spinach or other greens and a little cheese on top.
Problem Solving Guide
mushrooms hard – it’s important to cook the mushrooms until they’re tender. So pop them back in the pan for a while.
too charred – sounds like you’ve gone a little too far with the mushroom cooking. Not much you can do now but next time get them off the heat earlier. And remember to turn them every couple of minutes so they cook evenly.
bland – season generously with salt & pepper.
A lovely dinner on its own. Or serve the mushroom ‘steaks’ anywhere you’d normally serve a regular steak.
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