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Grilled Portobello Steaks with Red Wine Cream Sauce – vegetarian recipe
Stav Kogan

Grilled Portobello Steaks with Red Wine Cream Sauce

Meaty portobello mushrooms marinated in a robust blend of red wine, garlic, and herbs, grilled to smoky perfection, and served with a decadent cream sauce over egg noodles.
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Prep Time 2 hours 10 minutes
Cook Time 12 minutes
Total Time 2 hours 22 minutes
Servings: 413 serving
Calories: 413
Ingredients Method Nutrition

Ingredients
  

  • 4 large portobello mushrooms, 5 to 6 inches / 12 to 15 cm each
  • 1/4 teaspoon (1.5 g / 0.05 oz) salt
  • 1/4 teaspoon (0.5 g / 0.02 oz) ground black pepper
  • 1/2 cup (120 mL) dry red wine
  • 1/4 cup (60 mL) olive oil
  • 3 tablespoons (12 g / 0.42 oz) fresh parsley, snipped and divided
  • 4 teaspoons (4 g / 0.14 oz) fresh oregano, snipped
  • 4 cloves garlic, minced
  • 1/4 cup (60 mL) heavy whipping cream
  • 3 cups (340 g / 12 oz) hot cooked egg noodles, for serving
  • To clean mushrooms without making them soggy, avoid rinsing them under water. Instead, gently wipe the caps clean with a damp paper towel.
  • For a vegan-friendly version, simply substitute the heavy whipping cream with a full-fat coconut cream or a cashew-based cream.

Method
 

  1. Prepare the Mushrooms: Gently remove the stems from the portobello mushrooms.
  2. Using a large spoon, carefully scrape out the dark gills from the underside of the caps and discard them.
  3. Sprinkle the mushroom caps evenly on both sides with salt and pepper.
  4. Marinate: In a small bowl, whisk together the red wine, olive oil, 2 tablespoons (30 ml / 1 fl oz) of the fresh parsley, the fresh oregano, and minced garlic.
  5. Place the seasoned mushrooms in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, turning to ensure the mushrooms are fully coated.
  6. Let them marinate at room temperature for 2 hours, turning occasionally.
  7. Grill the 'Steaks': Preheat your grill to medium heat.
  8. Remove the mushrooms from the bag, making sure to reserve all the marinade for the sauce.
  9. Place the mushrooms, cap-side down, on the grill rack.
  10. Grill for 8 to 10 minutes, flipping once halfway through, until they are beautifully browned, tender, and have distinct grill marks.
  11. Create the Cream Sauce: While the mushrooms are grilling, pour the reserved marinade into a small saucepan.
  12. Bring it to a boil over medium-high heat.
  13. Reduce the heat and stir in the heavy whipping cream.
  14. Continue to heat gently for 1-2 minutes until warmed through, but do not let it boil again.
  15. Serve: Once grilled, transfer the portobello mushrooms to a cutting board and slice them into thick strips.
  16. Serve the sliced mushrooms over a bed of hot cooked egg noodles, generously spoon the warm cream sauce over the top, and garnish with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of fresh parsley.
  17. Don't marinate the mushrooms for longer than 2-3 hours. Their porous texture can cause them to become overly soft and break down if left for too long.

Nutrition

Calories: 413kcalCarbohydrates: 41gProtein: 10gFat: 22g

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