Portobello ‘steak’ strips
These portobello ‘steak’ strips are not:
– identical to real steak
– going to fool anyone into thinking they’re real steak
– as chewy as real steak (…I assume…)
These portobello ‘steak’ strips are:
– dark and smoky and full of flavour
– useful as a vegan alternative for recipes that might otherwise call for steak
– completely delicious in their own right
So I hope you’ll forgive the somewhat misleading name – I’m not claiming that these are the perfect steak substitute! Please don’t send me hate mail! But they are great for serving in sandwiches, wraps, quesadillas, and any other recipe where you fancy something rich and smoky.
Plus, they’re super super super easy to make. You literally just need to fry up your portobello strips in some sauce, and you’re done. I totally cheated and used a couple of shop-bought sauces to add the deep flavours (why faff around when someone else has already worked out the right flavour combinations for you?), so this recipe took about 5 minutes total.
The sauces I used were brown sauce (which is a strangely literal name for a sauce, now that I think about it, but just means HP sauce) and a smoky BBQ sauce that I had in the cupboard, but you can use whatever similar sauces you have to hand! My version wasn’t particularly spicy, but I’m thinking a dash of hot sauce would go down a treat too.
I stuck my portobello ‘steak’ strips in a wrap with a big heap of spinach and some salsa and sour cream, which worked really well – the cooling sour cream was great with the dark portobellos! But I’m sure you guys can think of a more interesting way to use these babies – on pizza? In tacos? Stacked up on top of a burger? The possibilities are endless.
Portobello ‘steak’ strips
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Print Pin CommentIngredients
- 1 tbsp oil
- 4 portobello mushrooms sliced
- 2 cloves garlic minced
- 1 tbsp BBQ sauce
- 1 tbsp brown sauce
- To serve: tortilla wrap optional, fresh spinach, salsa, sour cream
Instructions
- Heat the oil in a saucepan, and add the sliced portobellos and garlic. Cook over a medium heat for 2-3 minutes, until nearly soft. Add the sauces, and cook for a few minutes more, until the mushrooms are fully cooked and well coated in the sauces.
- If desired, serve in a tortilla wrap with spinach, salsa and sour cream.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Philly Cheese “steaks” for me!!
I put red peas and a little bit of carrot strips in this. It turned out really yummy.
Sounds great, thanks Mitzie! :)
What a perfect celebration of the delicious mushroom, such a good idea Becca!
I love mushrooms! Any mushrooms! Totally delicious! x
These look so so good! I love mushrooms and wouldn’t even miss the meat in this recipe.
Blergh to steak, YAY to mushrooms! These are banging in their own right!
This post has me salivating! As much as I love steak I do love mushrooms too – what a fantastic substitute!
Hate mail? As if, your steak strips look awesome and super tasty – I love mushrooms and they are the perfect meat substitute!
I don’t care, they sound amazing to me, but then I am mushroom mad!
Looks great. What do you do to prep the mushrooms before cooking? Do you scrape the gills out?
And, what do you mean by “brown sauce”?
Hi Dennis, no I don’t remove the gills, I literally just slice them up whole :) and like I said in the post, brown sauce is just HP sauce (you can get some here).