DESCRIPTION

No one would expect to discover a steak of meat in a mushroom. A real transformation! Yet the trick is simple, and I want to reveal it to you.
The portobello mushroom has a remarkable size compared to other varieties of mushrooms. Its cap can reach up to 20 cm in diameter. During cooking they tend to darken and release their dark water. In fact, we usually tend to cook them separately from the other ingredients so that the whole preparation is not darkened. In the case of this recipe, the color comes in handy, because we want to achieve a dark shade reminiscent of the crustiness of barbecue meat.And it is the crust that makes these steaks very appetizing and succulent in appearance.
It’s not enough just to grill the mushrooms stripped of their stems (don’t throw it away-it can serve in other recipes), but you also need to create a sauce to give the mushrooms the ultimate taste!I therefore made a sauce with simple ingredients:
– soy sauce
– teriyaki sauce
– tomato paste
– agave syrup
– liquid smoke.

Of course, not all of them are necessary, but you can use what you have at home. The resulting sauce should be brushed on each mushroom after grilling. The pass should be made twice both above the mushroom cap and below, so as to have full coverage.
Soy sauce and teriyaki sauce provide the right flavor to the dressing, and also the dark color. The tomato paste gives a more appetizing taste, while the agave syrup provides a sweet and sour note. The liquid smoke gives a smoky mushroom aroma reminiscent of the flavor of BBQ meat.
Now let’s see together how to make these tempting and surprising portobello mushroom steaks. If you want to bring sliced mushrooms to the table as you would a cut of meat, I suggest brushing the seasoning on the sides of the slices as well, so as to maximize the flavor.

PROCEDURE

1. Quickly rinse portobello mushrooms, trying to remove impurities that lurk under the cap between the gills. Deprive them of the stem, to set aside and use in other recipes.
2. In a bowl, pour the liquid ingredients to make the dressing and mix them with a kitchen whisk.
3. Place a grill on the fire and grease it with a little oil. As soon as it is hot, transfer the portobello mushrooms to it and grill for 3 minutes on both sides, until darker on the cap.
4. Using a kitchen brush, brush the mushrooms on top and underneath as they cook. As soon as they are ready, remove them from the heat, transfer them to a serving plate and brush them again with the dressing before serving them at the table.

NOTE

For storage, you can place the mushrooms in an airtight container and store them in the refrigerator. Consume them within 2 days.

Author: Stella Colonna
Source : Vegabulous