The Ultimate Portobello Mushroom Steak

An inexpensive Portobello Mushroom, given the correct cleaning, preparation, marinade and cooking techniques, can taste almost like an expensive steak! This video provides step-by-step instructions which include a secret ingredient (Liquid Smoke) and great technique (scoring the mushrooms). This is a very simple recipe that can be made at home for yourself or to impress your dinner guests. A special marinade consists of Olive oil, Soy Sauce, Garlic Powder, Liquid Smoke, and your favorite Steak Seasoning. Save the money saved on the steak for a good bottle of wine! This recipe also includes a sautéd spinach with garlic and tomatoes.

welcome to a culinary adventure where plant-based meets bold flavors today on the Running Chef we’re transforming the humble porttoella mushroom into a savory succulent smoky steak experience just stay tuned and you’ll see why [Music] the secret ingredient liquid smoke just a few drops of this transforms the mushrooms into a smoky succulent just utterly satisfying steak so whether you’re a seasoned vegan or just exploring meatless options this dish will tanalyze your taste buds if you’re preparing it for someone else it will certainly impress your dinner guests so get ready let’s dive into crafting the ultimate porttoello mushroom steak first thing we’re going to do is clean the mushroom caps you can use a damp paper towel soft cloth or sponge to gently wipe the mushroom caps removing any dirt or debris now the dark gills under the cap are edible but can release a muddy color and slightly bitter taste in the dishes to remove them you’re going to use a spoon and just gently scrape the gills from the underside of the cap twist the stem to pull it out then repeat the process grab a knife to score your mushrooms this makes shallow cuts or slits on their surface and it can significantly enhance the marination process by increasing the surface area and allowing the marinade to penetrate more deeply this technique is partially beneficial for larger denser mushrooms like the porttoella it’s also one of the reasons I don’t feel that I need 15 minutes to marinate the mushrooms 5 to 10 works next let’s prepare our marinade we’ll start with 2 tablespoons of olive oil 1 teaspoon of balsamic vinegar and about a little more than a teaspoon of soy sauce so if you want it extra salty just add a little bit more now be very careful on this next step this is the uh liquid smoke maybe use an eye dropper next you’re going to add some garlic powder i’d say add about a teaspoon teaspoon and a [Music] half and finally take your favorite steak seasoning mella spice made out of San Francisco and I just put about a teaspoon and a half in there uh again to your liking mix it up real good and let’s get ready to marinate those mushrooms so what I’m going to do is just basically put the marinade over the mushroom you can see that uh it’s absorbing quickly because of those slices you have in the mushroom the perforations once you do the front do the back uh again try to use a brush and get as much as you can in there i’m doing the second one right [Music] here uh I just took the last bit and just dumped it in the underside port so there you go the marinade just spread it around surface area and let’s get ready to cook okay now let’s get our preheated pan put some olive oil in there find some vegan butter couple tablespoons smooth it around mix it so this isn’t going to burn and then we’re going to add our quarter of mushrooms top side down we’re going to keep them in there let them simmer for a while you’re going to have your heat probably around medium maybe a touch below depending on your oven your uh excuse me your range and you can see it’s got nice coloring right off the bat i’m using my spatula here just to spread these out i want as much surface area of that mushroom cap on the stove so whatever it takes get it mashed down make it look good look at that it looks really nice i mean the coloring on there very nice uh you’re going to gently turn these over they’re very delicate so just be very careful you don’t want to mess up your work of art then we’re going to go to the oven we’re going to preheat that to 390 using a convection bake [Music] setting and it’s time to put those in the oven middle rack get those settled looks really nice right now and let’s set that for 15 minutes here’s my oven camera taking a quick look at it time lapse 15 minutes is over look at that those things just cook so perfectly look at those the coloring on it the edges it is like a steak a little bit of a thin steak but still when I cut this you’re going to see the texture so it looks like a mushroom actually let’s take these out set them on the cutting board going to let them rest a little bit but I’m going to cut into it look at that a nice a nice firm cut it shouldn’t cut like butter that’s exactly how it should look as you turn it around you can see where your score marks were and how the marinade penetrated that and that flavor went right into the middle of the uh mushroom look at that nice texture you can see it right there and you’ll also see in this cut that it’s still very hot i mean you can imagine you can’t smell it over there but I’m getting a nice whiff of the vapors the hickory smoke flavoring and uh it it looks very good to me this came out perfect and take a look at this piece does that look like a nice seared steak to you or what the coloring is perfect again this came out very well I must say now it’s time to use your imagination as to how you’re going to set this steak up you could have mashed potatoes potatoes French fries anything rice i’m going to take my stab at a quick meal i’m going to make some sauteed spinach with some cherry tomatoes and as you probably know this only takes a couple of minutes this spinach is going to wilt down very quickly the coloring is going to be very nice the aroma of the garlic and the tomatoes is very good and let’s see how this looks once it’s plated very good look at that like a piece of steak oh that tastes so good listen I know I could tell you it tastes fantastic delicious best thing I’ve ever cooked it may be but you got to try this for yourself and remember the price of porttoella mushrooms very inexpensive compared to a steak you just want to remember two things try that liquid smoke very delicate a drop two drops and make sure you score those mushrooms it’ll really open them up to infuse the flavor of the marinade and uh I don’t know you got to try these don’t go out and spend 50 bucks on a steak but spend two bucks on a mushroom and a good bottle of wine save it for the wine cheers anyway it was great preparing this for you i hope you like the episode if you did please subscribe and like this video and I’ll catch you in the next one bone appetite