mushroom steaks

Meatless Monday eats: portobello mushroom steaks that can be cooked in the air fryer or on the grill / barbecue.

Air Fryer Mushrooms Steaks

portobello mushrooms

olive oil

tsp tamari soy sauce ((or regular soy sauce

garlic purée

salt (to taste)

Preheat the Air Fryer to 350F / 180C.

Clean the mushrooms with a damp cloth or brush and remove their stems.

Mix together the olive oil, tamari soy sauce, garlic purée and salt in a bowl.

Add in the mushrooms and mix till coated. You can also use a brush to coat the mushrooms with the mixture. You can cook straight away, or let the mushrooms rest for 10 minutes before cooking.

Add the mushrooms to the air fryer basket and cook for 8-10 minutes.

Serve the garlic Air Fryer Mushrooms with some salad greens.

Portobello Mushroom Steaks Air Fryer Instructions

Mix together the olive oil, tamari soy sauce, garlic puree and salt in a bowl.

Add in the mushrooms and gently mix till coated. You can use a brush to coat the mushroom in the mixture.

Preheat the grill/barbecue/campfire to medium and cook the mushrooms for about 4-5 minutes on each side till tender.

Serve the grilled Portobello Mushroom Steaks with some salad greens.

Portobello Mushrooms Grill/Barbecue/Campfire Instructions

Chef Tristan Welch&#8217;s meat-free take on steak makes a fitting dish as part of a vegetarian feast. The field mushrooms give a meaty texture, working brilliantly with the rich, peppery sauce. Take a look at our vegetarian versions of classic recipes for more meat-free inspiration.

Peppered mushroom steaks with buttered spinach

tbsp black peppercornsApple-converted-space

mushrooms

butterApple-converted-space

shallot, finely chopped

brandy

tbsp Henderson’s Relish

1½ tsp MarmiteApple-converted-space

double cream

tbsp finely chopped fresh flatleaf parsley leavesApple-converted-space

spinachApple-converted-space

lemon juice

Crush the peppercorns using a pestle and mortar, then set half aside for the sauce. Put the mushrooms on a plate, then gently press the remaining crushed peppercorns onto both sides of the mushrooms and season with salt.

Heat 35g of the butter and the oil in a frying pan over a medium heat, then add the mushrooms, dome-side down, and cook for 4 minutes on each side or until well coloured. Set aside on a plate.

Add the shallot to the mushroom pan, then cook over a medium heat for a couple of minutes until just softened. Turn the heat up to high, add the brandy, then carefully use the hob flame, a lighter or cook’s blowtorch to flambé the shallot. Let the flames die down, then bubble until the liquid is reduced by half.

Stir in the Henderson’s Relish and Marmite until dissolved. Pour in the cream, scatter with a few of the reserved peppercorns, then heat to warm through. Add the parsley.

Meanwhile, in a separate pan, melt the remaining butter, add the spinach and toss with a pinch of salt, a twist of pepper and a squeeze of lemon. Cook over a medium heat for a few minutes until just tender.

To serve, divide the spinach among 6 warmed plates and pour over some of the sauce. Cut the mushrooms into 1cm thick slices and arrange on the spinach. Scatter with the remaining pepper and drizzle over the remaining sauce.

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The most viewed mushroom steaks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine