How to Turn MUSHROOMS Into STEAK | Vegan Portobello Mushroom Steak Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Brewer's yeast is a more affordable option with a similar flavor.

Introduce the recipe and mention the inspiration from Irish cuisine.

State to marinate the portobello mushrooms for at least 30 minutes, preferably overnight.

Mention using 4 to 6 portobello mushrooms for the sandwiches, depending on size.

Prepare the marinade in a shallow dish: add balsamic vinegar, vegan Worcestershire sauce, olive oil, liquid smoke, and steak spice, and mix well.

Coat the portobello mushrooms in the marinade using hands or a pastry brush, ensuring they are covered, and place them gill side up in the dish.

Refrigerate the mushrooms for at least 30 minutes to marinate.

Heat a non-stick frying pan on high heat and place the marinated mushrooms stem side down without crowding them.

Cook the mushrooms for 3 to 5 minutes until they release some liquid and start to brown.

Use a heavy cast iron pan to press down on the mushrooms to flatten them while cooking.

Prepare the Guinness barbecue sauce by combining ketchup, Guinness, orange juice, orange zest, paprika, garlic, onion, salt, pepper, brown sugar, and Dijon mustard in a saucepan, bringing it to a boil, then simmering for 10 minutes.

After 2 minutes of cooking the mushrooms, add a little water to deglaze the pan and continue cooking until the liquid evaporates.

Once the barbecue sauce has simmered for 10 minutes, add in the orange zest and let it cool in a jar or Tupperware.

For the Colcannon, heat water and blanch kale and chard until bright green, about 1 to 2 minutes, then set aside.

Use the same water to cook the potatoes, ensuring the water is seasoned.

Cooking Techniques

Equipment Needed

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Dietary

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