Portobello Mushroom “Steaks”

Portobello Mushroom “Steaks” Ingredients

Mushroom Steaks4 portobello mushroom caps3 tbsp soy sauce1 tbsp vinegar of choice1/2 tsp smoked paprika1 tsp Worcestershire sauce3 tbsp olive oil (divided)Black Pepper Sauce2 tbsp olive oil3 tsp black peppercorns (coarsely crushed)1 clove garlic (minced)1 tbsp AP flour1 cup beef or vegetable stock1/2 cup milk of choice

Steps

To prepare mushrooms, remove stems, place caps in a colander, spray with cold running water until excess debris is gone & lay them on clean dish towels to dry completely..Add soy sauce, vinegar, paprika, Worcestershite sauce & 1 tbsp olive oil in a jar & shake until emulsified.Place mushroom in a bag or bowl, add marinade, rub for a few mins & chill in the fridge for at least 30 mins.To make the sauce, heat oil in a pot on medium, add garlic & peppercorns, stir using a wooden spoon & sauté for 1 min.Add flour, stir for 2 mins, add stock & scrape off any bits stuck to bottom of pot.Bring to a boil, lower heat & add milk.Simmer for 5 mins or until sauce reaches desired consistency & taste for seasoning (add salt if required)Heat remaining oil in a pan on medium high, add 2 mushrooms (cap side up), sear for 3 mins, flip over, add 1/2 of marinade, cook for 3 mins. & flip one more time to cook for 3 mins.Remove one, cut to test for desired doneness & continue cooking the rest.Serve grilled mushrooms with sauce on the side & other vegetables of choice.