Have you ever tried Vegan Portobello “Steaks”? If you like hearty and beefy meals than the minute you taste this recipe you will be shocked how similar it is to that of the “real” thing. Don’t get it twisted it’s not exactly the same, I said similar. It will make your mouth water and give you all those feels you’ve wanted and missed since transitioning.
I like to either combine my “Steaks” with a pile of creamy garlic mashed potatoes or cauliflower or some type of pasta with a creamy sauce to top it off. The combination of flavors is wild, it becomes a party in your mouth. Give it a chance and see for yourself whether or not this dish is for you.
Start by soaking your cashews in hot water and set them aside. Let them soak until you’re ready to use them later in the recipe.
Also, now you can prepare your pasta before you prepare the mushrooms. Add a large pot of boiling water to the stove and cook accordingly. Drain and rinse then set it aside until ready to assemble you’re dishes.
Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside until the mushrooms are ready to be baked.
To Prepare the Portobello “Steaks”
Next, prepare your Portobello Mushrooms. Clean the caps. Wipe them with a damp towel to remove any dirt or debri. Using a spoon remove the gills from the underneath and the stem.
Slice the mushroom caps lengthwise into thick strips. Chop the ends that are breaking off and set them aside to use later.
Now prepare the marinade for the mushrooms. In a medium sized dish add the chopped garlic, balsamic vinegar, white grape juice, lemon juice, worcestershire sauce, olive oil, paprika, sea salt and black pepper.
Whisk everything together.
Add in your sliced Portobello strips and let them marinate in the refrigerator while you prepare the sauce and pasta. I had to put a cover on the dish and shake it back and forth a few times to be sure they were evenly coated.
To Prepare the Mushroom Cashew Cream
While you let the Portobello strips marinate, start to prepare your sauce. In a large skillet {preferably cast iron} sprayed with oil, add in the onion, chopped garlic and sea salt. Let it sauté until translucent about 6 minutes.
While your onions and garlic are sautéing, now you can begin to prepare the cashew cream sauce. In a high speed blender add in the soaked cashews, spring water, lemon juice, flour, white grape juice olive oil and the leftover mushrooms ends from earlier in the recipe, it should end up being at least ½ cup.
By now your onions and garlic should be tender and just right. Add in half or more of this mixture to your blender.
Blend the cashew cream sauce at least 1-2 minutes until the sauce is smooth and everything has been blended together.
Now transfer your sauce back into the large cast iron skillet with the remaining onions and garlic. Heat the sauce through about 5-6 minutes until it begins to thicken. Be sure to scrape the pan to keep it from burning and keep it well mixed. Now season to taste. Add in more sea salt and black pepper. I also added an additional ½ teaspoon of garlic powder. Reduce the heat to low and just keep it warm until ready to use.
Finishing the Portobello “Steaks”
Remove your Portobello strips from the refrigerator and add to an oiled cast iron or grill skillet. Sauté the strips about 4 minutes on both sides just enough to char a little.
Transfer the Portobello strips to the prepared baking sheet and bake for 10 minutes. Remove from oven and let it cool.
Finally, distribute half the pasta of choice into two serving dishes. Top with a serving size of Mushroom Cashew Cream Sauce, half of the Portobello “Steaks” and garnish with some fresh Parsley. Serve immediately.
Store any remaining sauce in a sealed glass jar and refrigerate up to 5 days.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 16 ounces Pasta of Choice
- 3 Portobello Mushrooms de stemmed and cleaned
- 1 tablespoon Fresh Parsley for garnish
- 2 Cloves Garlic chopped
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon White Grape Juice
- 2 teaspoon Vegan Worcestershire
- 2 teaspoons Lemon freshly juiced
- 1 teaspoon Extra Virgin Olive Oil
- ½ teaspoon Paprika
- Pinch of Sea Salt
- Pinch of Ground Black Pepper
- ½ cup Raw Cashews soaked
- ½ Red Onion diced
- 6 Cloves Garlic chopped
- 1½ cups Spring Water
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Lemon freshly juiced
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon White Grape Juice
- Sea Salt to taste
- Ground Black Pepper to taste
Ingredients
For the Vinegar Marinade
For the Mushroom Cashew Cream
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- Start by soaking your cashews in hot water and set them aside. Let them soak until you’re ready to use them later in the recipe.
- Also, now you can prepare your pasta while you’re getting the mushrooms ready. Add a large pot of boiling water to the stove and cook accordingly. Drain and rinse then set it aside until ready to assemble you’re dishes.
- Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside until the mushrooms are ready to be baked.
- Next, prepare your Portobello Mushrooms. Clean the caps. Wipe them with a damp towel to remove any dirt or debri. Using a spoon remove the gills from the underneath and the stem.
- Slice the mushroom caps lengthwise into thick strips. Chop the ends that are breaking off and set them aside to use later.
- Now prepare the marinade for the mushrooms. In a medium sized dish add the chopped garlic, balsamic vinegar, white grape juice, lemon juice, worcestershire sauce, olive oil, paprika, sea salt and black pepper. Whisk everything together.
- Add in your sliced Portobello strips and let them marinate in the refrigerator while you prepare the sauce and pasta. I had to put a cover on the dish and shake it back and forth a few times to be sure they were evenly coated.
- While you let the Portobello strips marinate, start to prepare your sauce. In a large skillet {preferably cast iron} sprayed with oil, add in the onion, chopped garlic and sea salt. Let it sauté until translucent about 6 minutes.
- While your onions and garlic are sautéing, now you can begin to prepare the cashew cream sauce. In a high speed blender add in the soaked cashews, spring water, lemon juice, flour, white grape juice olive oil and the leftover mushrooms ends from earlier in the recipe, it should end up being at least ½ cup.
- By now your onions and garlic should be tender and just right. Add in half or more of this mixture to your blender.
- Blend the cashew cream sauce at least 1-2 minutes until the sauce is smooth and everything has been blended together.
- Now transfer your sauce back into the large cast iron skillet with the remaining onions and garlic. Heat the sauce through about 5-6 minutes until it begins to thicken. Be sure to scrape the pan to keep it from burning and keep it well mixed. Now season to taste. Add in more sea salt and black pepper. I also added an additional ½ teaspoon of garlic powder. Reduce the heat to low and just keep it warm until ready to use.
- Remove your Portobello strips from the refrigerator and add to an oiled cast iron or grill skillet. Sauté the strips about 4 minutes on both sides just enough to char a little.
- Transfer the Portobello strips to the prepared baking sheet and bake for 10 minutes. Remove from oven and let it cool.
- Finally, distribute half the pasta of choice into two serving dishes. Top with a serving size of Mushroom Cashew Cream Sauce, half of the Portobello “Steaks” and garnish with some fresh Parsley. Serve immediately.
- Store any remaining sauce in a sealed glass jar and refrigerate up to 5 days.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecreate or @mamawentvegan. I love to hear your feedback and see your creations!
