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
- 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
- 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.