Mushroom ‘Steaks’

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Mushroom ‘Steaks’

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 in a fraction of the time it would take to roast mushies of the same size. I love how the mushroom juices leak out and get seared making a super savoury crust on the outside of each mushie.

enough for: 2
takes: 10 minutes

4 large portabello or flat mushrooms
1 clove garlic, very finely chopped
4-6 tablespoons mayonnaise
small bunch thyme, leaves picked (optional)
1 bag baby spinach

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. Meanwhile, finely chop garlic and remove leaves of thyme from the stalks and stir both (if using) into the mayo.

4. Serve mushies with a good dose of salt & pepper with mayo and leaves on the side.

Prepare Ahead?

While, they’re ok reheated, I find them to be best when hot from the pan, like a good steak.

Leftover Potential

Absolutely, Will keep in the fridge for a week or more. And they reheat pretty well.

Variations

vegan / egg-free – use vegan mayo, Or replace with hummus or a tahini based sauce.

higher protein – beef it up by stirring one or two hard boiled eggs in with the mayo.

cheesy mushrooms – skip the mayo. Cook the mushies for 4 minutes with the gill side down then turn and crumble some grated cheese over the top to melt while the mushroom finishes cooking. If the cheese isn’t melted enough for you, pop it under a hot overhead grill for a little while.

BBQ mushies – rub with a little oil and BBQ on a high heat just as you would for a steak. Will take 3-4 minutes each side depending on your mushroom size.

carnivore – serve mushrooms with some finely sliced proscuitto draped over the top, OR cook beef steaks.

different season – wilt baby spinach before serving.

carb lovers / more substantial – serve with mashed potato, sweet potato or on burger buns or toast.

more substantial (low carb) – add walnuts or almonds.

Problem Solving Guide

tough – sounds like your mushrooms weren’t cooked long enough. Pop them back in the pan for a few more minutes if you can.

burning – back off the heat and add a little more oil.

mayo too intense – if your garlic was particularly strong, or you have sensitive taste buds, you may prefer to use less garlic. For now just stir in some more mayo to dilute the garlic and save it for another use.

Waste Avoidance Stretegy

portabello or field mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

garlic – keeps in the pantry in a brown paper bag.

mayonnaise – will keep in the fridge for months.

thyme – keeps for ages in a plastic bag in the fridge or even longer in the freezer.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

Serving Suggestions

Great on it’s own.

Bread lovers might like to try poping everything between two slices of crusty sourdough or a bread roll.

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