Go Back

Mushroom Steaks in Fragrant Tomato Sauce

Alicia
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. 
RECIPE FEATURED IN 'FOOD MEATS FASHION' MAGAZINE 09/2020
originally developed in 2017 by Alicia @KitchenTakeovers
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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!! 

Notes

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