These meaty portobello steaks are so versatile – serve them for a special dinner or even grill them in the summer. The marinade is what really makes them sing!
Marinated Portobello Steaks
Source: The 30-Day Vegan Challenge (affiliate link for the book) by Colleen Patrick-Goudreau
3 servings
6 large portobello mushrooms
½ cup each – balsamic vinegar, soy sauce, water
½ teaspoon each – dried rosemary, dried thyme, dried oregano or marjoram
⅛ teaspoon black pepper
Small amount of olive oil for sauteing
Remove the stems and gills from the mushrooms and lightly wipe the tops with a damp paper towel.
In a large bowl, combine the vinegar, soy sauce, water, herbs and pepper.
Add the mushrooms to the marinade, making sure they are coated.
Marinate the mushrooms for 30 minutes.
When ready to cook, add olive oil to a large pan and turn the heat to medium.
Remove the mushrooms from the marinade but don’t discard it.
Add as many mushrooms that can fit in the pan, tops down.
Cook them for 3-5 minutes on each side until they are lightly browned.
Pour some marinade into the pan, cover and cook for 10-14 minutes, flipping the mushrooms halfway through.
Repeat for the remaining mushrooms.
