PORTOBELLO 'STEAKS' AND BUTTER BEAN MASH
Portobello Mushroom 'Steaks' and Butter Bean Mash from Flavour by Yotam Ottolenghi. Suitable for vegans and dairy-free diets.
Provided by Yotam Ottolenghi
Categories dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat oven to 170c/150c fan/325f/gas mark 3.
- Put all the ingredients for the 'steaks' and 1 tbsp sea salt into a large ovenproof pan, which has a lid.
- Arrange the mushrooms so they are domed side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, then transfer to the oven for 1 hour.
- Turn the mushrooms over, replacing the paper and lid and return to the oven for 20 minutes more or until the mushrooms are very tender but not falling apart.
- Use a pair of tongs to remove the mushrooms, to a chopping board, then cut them in half and set aside.
- Use a spoon to remove the onion, garlic and chilli, don't worry if you scoop up some of the spices and oil. Put them into a food processor or blender and blitz until smooth.
- Return the blitzed onion mixture, to the pan, along with the mushroom halves and place on a medium heat. Cook for about 5 minutes for the flavours to come together.
- While the mushrooms are cooking, make the mash by putting the beans into a food processor (or blender) along with the lemon juice, olive oil and 1/2 tsp salt and 2 tbsp water. Blitz until completely smooth. Transfer to a medium saucepan and cook on a medium heat for about 5 minutes, stirring until warmed through.
- To serve, divide the butter bean mash between 4 plates. Top with 4 mushroom halves per plate and spoon over a generous of the oil and it's accompanying aromatics (you won't nee all of it though).
- Enjoy!
Nutrition Facts : Calories 515.50, Fat 21.51, SaturatedFat 4.65, Carbohydrate 57.33, Fiber 16.73, Sugar 11.09, Protein 28.53, Sodium 2455.69, Cholesterol 27.56
PEPPER STEAK WITH BUTTER BEAN MASH AND PORTABELLA MUSHROOMS.
Serve up a richly flavourful meal with this recipe for peppered steak served with butterbean puree and roast mushrooms.
Provided by English_Rose
Categories Steak
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F.
- Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
- Smear the mixture all over the mushrooms. Place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender.
- Meanwhile melt the remaining butter in a heavy-based saucepan.
- Add in the chopped onion and cook over a medium heat until just softened, around 3 minutes, then add the garlic and cook for a further minute.
- Stir in the butter beans and allow to just heat through.
- Place the white, black and pink peppercorns and sea salt in a pestle and mortar and roughly crush. Alternatively place in a plastic bag and use a rolling pin.
- Rub the dijon mustard all over the steaks, then tip half the peppercorn mixture onto a plate. Coat both sides of one of the steaks with the salt and pepper mix.
- Repeat the process with the other steak.
- Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
- Fry for about 2-3 minutes each side depending on thickness and how rare you like your steak. Remove from the pan and allow to rest.
- Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
- Blend or mash to a rough puree and then stir in the parsley and chives. You may need to add a little more cream if the mash is too stiff.
- Finally over a high heat, de-glaze the steak pan with the sherry, stirring to incorporate all the lovely juices. Stir in the remaining mustard and the cream. Bring to a gentle bubble and thicken slightly.
- Serve the steaks with the butterbean mash with the roast mushrooms on one side and a drizzle of the sherry cream sauce. Serve with wilted spinach.
Nutrition Facts : Calories 696.8, Fat 48.8, SaturatedFat 23.5, Cholesterol 101.7, Sodium 1482, Carbohydrate 44, Fiber 10.9, Sugar 7.9, Protein 12.5
PORTOBELLO MUSHROOM "STEAK" WITH GARLIC BUTTER RECIPE - (4.4/5)
Provided by Stuart
Number Of Ingredients 6
Steps:
- In a small frying pan over medium-high heat, warm the olive oil. Add the mushroom, rounded side down. Season the grill side liberally with salt and pepper and reduce the heat to medium-low. Cook for 5 minutes, then turn, season with salt and peopper, and cook, turning every 5 minutes, until tender and well browned on the rounded side, about 15 minutes longer. Transfer to a cutting board. Remove the frying pan from the heat. Let cool for a minute or two, then add the butter, garlic, and parsley. Swirl the pan to melt the butter and cook the garlic briefly; if the pan has cooled too much, return it to low heat until the butter melts. Cut the mushroom into slices. Add any mushroom juices to the frying pan. Transfer the mushroom slices to a warmed dinner plate. Pour the garlic butter over them.
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
MUSHROOM PEPPER STEAK
Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.
Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges
HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS
I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.
Provided by Bibi
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
- Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
- Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
- Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g
RIB EYE STEAKS W/ PORTABELLA MUSHROOM TOPPING
I had this steak last night and I'm still thinking about how great it turned out. If you love steak like I do you will love the pairing of the steak with the portebello mushrooms in a red wine reduction. YUM!
Provided by m_peaches07
Categories < 4 Hours
Time 1h15m
Yield 2 STEAKS, 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine red wine vinegar, olive oil and 1/4 cup of red wine.
- Season steaks on both sides.
- Pour marinade over steaks and marinate for at least 1 hour.
- Slice mushrooms and onions into julienne strips.
- Heat grill pan to medium high heat.
- Pat steaks dry and season again with a dash of salt on both sides.
- Cook steaks 4-6 minute on both sides ( Depends on how you like your steak).
- Meanwhile saute' mushrooms and onions in olive oil until tender.
- Use the remaining red wine to deglaze pan.
- SOUPS ON!
Nutrition Facts : Calories 309.3, Fat 27.1, SaturatedFat 3.8, Sodium 295.5, Carbohydrate 6.2, Fiber 0.7, Sugar 2.3, Protein 0.8
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BALSAMIC PORTOBELLO STEAKS WITH BUTTER BEAN MASH
From dishingouthealth.com
5/5 (6)Total Time 1 hrCategory DinnerCalories 533 per serving
- Prepare mushroom marinade: In a medium bowl, combine 1/3 cup olive oil, balsamic vinegar, maple syrup, tomato paste, smoked paprika, cumin, oregano, salt, and pepper; whisk to combine.Place portobello mushrooms in a 13x9-inch baking dish lightly coated with cooking spray. Pour marinade over mushrooms, and gently toss to ensure both sides are well-coated. Place garlic cloves in a small piece of tin foil, and cover with 1 tsp. olive oil. Loosely wrap the foil over garlic, creating a ball, and place in the corner of the baking dish with mushrooms. (This helps the garlic roast without burning.)Let mushrooms sit at room temperature while you preheat the oven to 425ºF.
- Place pan in the preheated oven and bake, uncovered, for 15 minutes. Remove from oven, and gently flip portobello mushrooms. Loosely tent a piece of tin foil over the pan, and place back in the oven for another 15 minutes (30 minutes total).Meanwhile, prepare Butter Bean Mash: place butter beans, broth, Parmesan or nutritional yeast, melted butter or oil, and salt in the bowl of a food processor.
- Remove pan from the oven, and turn OFF heat. Unwrap the garlic cloves, and transfer garlic plus any residual garlic oil to the food processor with butter beans. Place foil back over the pan of mushrooms, and place back in the oven to keep warm.Blend the butter bean mixture until smooth and creamy, stopping to scrap down the sides as needed.
- Transfer mashed butter beans to a medium saucepan lightly coated in cooking spray. Cook over medium heat, stirring often, until warmed through. Remove mushrooms from the oven.Divide butter bean mash evenly between 3 plates, and top with roasted portobello mushrooms. Drizzle any residual oil in the pan overtop, and garnish with fresh thyme.
PORTOBELLO STEAKS AND BUTTER BEAN MASH - ETALK
From more.ctv.ca
- In a large ovenproof saucepan, for which you have a lid, combine the mushrooms, garlic, onion, chile flakes, red chile, cumin seeds, coriander seeds, tomato paste, olive oil, and salt and stir to mix. Arrange the mushrooms so they are domed-side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, then transfer to the oven for one hour. Turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more, or until the mushrooms are very tender but not falling apart. Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.
- Reserving the oil, use a spoon to transfer the onion, garlic, and chile (discarding the stem; don’t worry if you scoop up some of the spices and oil) into the bowl of a small food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on medium-high heat. Cook for about five minutes, for all the flavors to come together.
- For the mash: While the mushrooms are cooking, put the beans into a food processor along with the lemon juice, olive oil, water, and salt. Blitz until completely smooth. Transfer to a medium saucepan and cook on medium-high heat for about three minutes, stirring, until warmed through.
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