The Leafy Cauldron

Fun and Fresh Food

Balsamic and Pepper Portobello Mushroom Steaks (Vegan, Gluten-Free and Soy-Free)

August 21, 2014 by theleafycauldron

If you’ve never had good balsamic vinegar, you’re missing out. Once you’ve had good balsamic vinegar, it’s pretty hard to go back to the bad stuff. When I say good, I don’t mean excellent, I just mean not the $3 bottle. It’s a small, simple pleasure. I’ve got two weeknight dinner ideas for you today, so don’t expect anything fancy!

mushroomsteak

This is a simple dish, perfect for a weeknight dinner. Rather than having to think ahead and marinate the mushrooms, you can just bake them for a about an hour and have the same results. I’m not big on marinating, but I am big on sudden inspiration. Pick portobellos that are firm and dry. Please don’t wash mushrooms, they absorb water almost instantly and it makes them soggy. If it’s dirty, just wipe with a paper towel.

Balsamic Portobello Mushroom Steaks
Serves 4, as a main

1 1/2 tablespoons extra virgin olive oil
4 portobello mushroom caps, stems removed
1 small onion, peeled and chopped finely
6 garlic cloves, peeled and diced
1/2 cup dry white wine
1 vegetarian stock cube
1 1/2 cups water
1/4 teaspoon salt
1 teaspoon freshly cracked black pepper
2 tablespoons flat leaf parsley, chopped
1 teaspoon fennel seeds (optional)

Preheat the oven to 375 F. Place the mushroom caps, the underside up, in a 9 X 13 pan. Drizzle with olive oil. Cover the mushrooms with the onion and garlic. Put the wine, stock cube and water in the pan, under the mushrooms. Sprinkle with salt, parsley, pepper and fennel seeds. Pour 1/2 teaspoon of balsamic vinegar in the centre of each mushroom. Bake, uncovered, for one hour.

mushroom

Filed Under: Uncategorized Tagged With: Easy, easy recipes, Gluten free, Mushrooms, soy free, Vegan, weeknight dinners

« Lavender-Earl Grey Tea Syrup
Hasselback Potatoes (Vegan, Gluten-Free and Soy-Free) »

About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

Pages

  • Accessibility
The Leafy Cauldron

Your Favourites

  • Southern Fried Tofu and Some Fixings
  • Spanish Chorizo (Vegan and Gluten-Free)
  • Jasmine Grapefruit Green Iced Tea
  • Chervil Pesto / Pesto au cerfeuil
  • Earl Grey Blueberry Banana Bread
  • (Almost) Classic Italian Sausages (Vegan and Gluten-Free)
  • Lavender-Earl Grey Tea Syrup
  • I Had a Picnic (And Got Married)!
  • Strawberry Cilantro Margaritas
  • Edamame Falafel (Vegan with a Gluten-Free Option)

Copyright © 2023 leafycauldron.net