Breakfast/ Brunch/ dairyfree/ Egg free/ Lunch/ Uncategorized/ Vegan/ Vegetarian

Mushroom Steaks

Let’s face it, when it comes to mushrooms you’re either a lover or a hater. But really – what’s not to love? They are diverse in colour, texture and fragrance. And that unmistakable earthy woodland smell so many of them have, gives me a one with nature vibe.

But I think the magic these little edibles of the forest and woodlands hold. Comes alive when you add heat and oil…butter aroma goes really well with the umami flavours of mushrooms but a good, fruity olive oil will also compliment these aromas.


Mushroom Steaks in Fragrant Tomato Sauce

Heading into autumn and mushroom season. When it comes to mushrooms, less is definitely more! They have a wonderful woody, earthy aroma that compliments robust flavours like garlic, rosemary and dill. They are nutritious and make a great vegan protein addition with their umami savoury flavour they make for an awesome and worthy addition to any dish. Here is a dish that is simple and puts mushrooms at centre stage. 
originally developed in 2017 by Alicia @KitchenTakeovers
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 2 people


  • 1 tbsp olive oil
  • 1-2 cloves garlic
  • 1 tbs balsamic vinegar
  • 1/2 tsp sugar
  • 350g cherry tomatoes, washed and halved
  • 1 red onion, peeled and sliced along length
  • 1 tbs water
  • 1 tbs mirin
  • 2 sprigs fresh rosemary
  • 1 tbs fresh dill chopped finely + extra for garnish
  • 2 large Portabella mushrooms wiped clean with damp cloth
  • 1/4 cup olive oil
  • 1 tbs df margarine or (butter not vegan)
  • 2 cloves garlic finely minced
  • 1 tbs water
  • salt & pepper to your liking


  • Let's start with that fragrant sauce!
  • Fry onion over medium heat in olive oil, till soften and just starting to caramelise, add the remaining ingredients stir well, cover and cook for 6-10 minutes turn off heat and add salt to taste.
  • Set aside for later, on a low/warm heat. Let’s get on with the mushroom steaks!! 
  • Remove the stalks from the mushrooms, finely chop and keep aside.
  • Coat the mushroom caps with olive oil and set aside. Put a large frying pan on medium heat, add the dairy free margarine, garlic and some of the salt fry, till fragrant.
  • Add the mushroom bottom side down cover and cook for 2 minutes. Remove cover and turn the mushrooms over, cover and cook for a further 1 minute.
  • Remove mushrooms from pan and add the finely chopped mushroom stems and water, stir-fry for 40 seconds on high heat.
  • Add this to the tomato sauce made previously and reheat the sauce thoroughly.
  • To serve, add a mushroom to each plate then spoon the sauce around the mushroom.
    Goes well with fresh crusty bread or ciabatta, hell just have it how you like!! 


This is a delicious and simple dish that is chuck full of flavour and umami. Perfect for warming you up after a stomp out in the chilled fresh autumn air. 
Try it out and let me know what you think.
Keyword autumnrecipe, easyrecipes, meatfreemeals, recipes, seasonalfoods, vegan



“Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!”

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