Chef Ryan Scott
Servings: 2
Portobello Steaks Recipe
Ingredients:
- 2 whole Portobello Mushrooms
- ½ whole small Onion, diced
- 1 whole Garlic Cloves, minced
- 1 cup Vegetable Broth
- 3 tablespoon Balsamic Vinegar
- 1 tablespoon White Wine
- 1 teaspoon Thyme
- ½ teaspoon Rosemary
- 1 tablespoon Extra-Virgin Olive Oil
Procedure:
Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top.
Mushroom Puree
Ingredients:
- ½ pound Crimini Mushrooms, finely diced
- ½ pound fresh Shiitake Mushrooms, trimmed and finely diced
- 2 Shallots, minced
- 1 tablespoon Extra-Virgin Olive Oil
- 1 tablespoon Unsalted Butter
- 1 teaspoon minced fresh Thyme Leaves
- ½ cup Vegetable Stock
- 1 tablespoon Sherry Vinegar
- Salt, to taste
- Freshly Ground Black Pepper, to taste
Procedure:
Heat a sauté pan over medium-high heat and add oil and butter. Sauté the shallots until translucent, about 1 minute. Add the mushrooms and thyme; sprinkle with salt and pepper, and cook over moderate heat for until the mushrooms' liquid evaporates, about 10 minutes. Add the stock and vinegar and bring to a boil, and simmer briskly until thick, 7 to 10 minutes. Carefully transfer mixture to a blender and puree until it reaches a smooth consistency, but still thick. Refrigerate until ready to use.
Mushroom Crudo
Ingredients:
- ½ cup Mushrooms, thinly sliced
- ¼ cup Red Onion, finely diced
- 1 teaspoon Garlic, finely chopped
- 2 tablespoons Green Garlic, finely chopped
- 1 tablespoon Parsley, finely chopped
- 1 teaspoon Sherry Vinaigrette
- 3 tablespoons Extra-Virgin Olive Oil
- Salt, to taste
- Freshly Ground Black Pepper, to taste
Procedure:
In a bowl, combine mushrooms, onion, garlic, parsley and vinaigrette. Steam in olive oil and stir well.
Assembly:
Place a layer of Mushroom Puree on the bottom of a plate. Layer with Portobello Steak and top with Mushroom Crudo. Serve with Roasted Yukon Gold Potatoes.
