Marinated Mushroom Steaks

Marinated Mushroom Steaks

I make an entire meatless meal at least once a week.  Going vegetarian, or vegan, even once a week is great for your health, excellent for your pocket book, and a very environmentally friendly thing to do.  One of my favorite vegetarian meals is faux steak, with beans, rice, salsa, and plantains.  It's simple--yes! But so delicious, and it reminds me of the delicious dinners I had while in Puerto Rico.  I switch out the steaks for marinated, grilled mushrooms, and the result is perfection!

Prep time: 30 minutes

Cook time: 7-10 minutes

Ingredients: 

2 large Portabello mushrooms, undersides and stem removed

1/2 teaspoon of worcestershire sauce

1 large garlic clove sliced thinly

1 tablespoons of olive oil

1 tablespoon of white wine vinegar

sea salt and black pepper to taste

Directions: Mix together all the ingredients for the marinade in a small bowl.  Pour over Mushrooms and let marinade for 30 minutes.  Grill on a hot grill for 3-4 minutes on each side, remove from grill and serve!

Sautéed Mushrooms

Perfectly Sauteed Mushrooms

One of my favorite side dishes in the world is sautéed mushrooms. I love mushrooms in general, but there is just something that happens to a mushroom when it's sautéed perfectly that sets off a flavor explosion in your mouth. Sautéing mushrooms is easy, but there is an art to it, not all sautés are created equally. The key to a good mushroom sauté is to let the mushrooms brown. Browning is where flavor lives.

Ingredients:
10 ounces of sliced mushrooms (I used crimini and oyster)
2 large cloves of garlic
1 tablespoons of olive oil
1 tablespoon of butter
1/2 tea spoon of soy sauce
2 tablespoons of fresh parsley finely minced
Sea salt to taste

Directions: add the olive oil and garlic to a sauté and and let cook for 10-20 seconds or until you can smell the garlic:

Add in the sliced mushrooms and season with sea salt:

The mushrooms will begin to release water, toss and allow them to cook for 5 minutes. The water should begin to evaporate. Add in the tab of butter and toss the mushrooms:

Cook for another 3-4 minutes without tossing, to allow the mushrooms to brown, add in soy sauce and toss, until the soy evaporates, about 1 minute:

Transfer the mushrooms to a dish, sprinkle the parsley on top and enjoy!