Portobello 'Steaks' with Bearnaise Sauce

Portobello 'Steaks' with Bearnaise Sauce Recipe | French Vegetarian Dish

Region / culture: France | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Portobello 'Steaks' with Bearnaise Sauce is a delicious and satisfying vegetarian dish that is perfect for a special dinner or a weekend meal. The meaty texture of the portobello mushrooms paired with the rich and creamy bearnaise sauce creates a flavorful and hearty dish that will impress even the most discerning of palates.

History

The idea of using portobello mushrooms as a meat substitute has been around for quite some time, but the addition of bearnaise sauce takes this dish to a whole new level. Bearnaise sauce is a classic French sauce made with butter, egg yolks, vinegar, and herbs, and is typically served with steak. By pairing the sauce with portobello mushrooms, this recipe gives vegetarians and meat-eaters alike a delicious and satisfying alternative to traditional steak dinners.

Ingredients

0.25 cup dry white wine
2 tbsp white wine vinegar
0.25 cup finely chopped shallots (2 small)
1 tbsp chopped fresh tarragon or 1 tsp dried
0.5 tsp whole black peppercorns, crushed
1 large egg
1 tbsp cornstarch
0.67 cup buttermilk
1 tbsp butter
1 tsp dijon mustard
0.25 tsp salt
3 tbsp balsamic vinegar
3 tbsp extra-virgin olive oil
0.5 tsp salt
0.25 tsp freshly ground pepper
12 medium portobello mushroom caps (1.5 lb (680 g) total)
8 cup watercress (about 4 bunches), large stems trimmed
1 cup cherry tomatoes, halved
0.5 cup slivered red onion

How to prepare

To make the sauce, combine wine, vinegar, shallots, tarragon, and peppercorns in a small saucepan. Bring to a simmer over medium heat.
Cook until most of the liquid has evaporated, approximately 2 to 4 minutes.
Remove from heat and set aside.
In a medium bowl, whisk together the egg and cornstarch. Gradually whisk in the buttermilk until the mixture is smooth.
Add the egg mixture to the shallot mixture and return the saucepan to medium heat.
Cook, whisking constantly, until the mixture simmers and thickens slightly, about 2 minutes.
Whisk in the butter, mustard, and salt.
To keep the sauce warm, place the saucepan in a larger pan of barely simmering water.
Preheat the broiler.
In a small bowl, whisk together the vinegar, oil, salt, and pepper.
Using a small spoon, scrape away the black gills inside the mushroom caps.
Brush half of the balsamic mixture over both sides of the caps.
Place the mushrooms, cavity-side down, on a baking sheet or broiler pan and broil until tender and browned, approximately 4 to 5 minutes per side.
Meanwhile, in a large bowl, combine the watercress, tomatoes, and onion.
Add the remaining balsamic mixture and toss to coat.
Divide the salad among plates and top each with 3 portobello "steaks," cavity-side up.
Spoon a dollop of bearnaise sauce onto each plate and serve immediately.

Variations

For a vegan version, you can use a dairy-free bearnaise sauce made with plant-based ingredients.
Add some roasted garlic or caramelized onions to the mushrooms for extra flavor.
Top the dish with some crumbled feta or goat cheese for a tangy twist.

Cooking Tips & Tricks

Make sure to scrape away the black gills inside the mushroom caps before cooking to prevent the dish from becoming too watery.

- Broiling the mushrooms helps to bring out their natural flavors and creates a nice charred exterior.

- Whisking constantly while making the bearnaise sauce will help prevent lumps and ensure a smooth and creamy texture.

- Serving the dish immediately after assembling will help maintain the freshness and flavors of the ingredients.

Serving Suggestions

Serve the Portobello 'Steaks' with Bearnaise Sauce with a side of roasted vegetables or a fresh green salad for a complete and balanced meal.

Cooking Techniques

Broiling the mushrooms helps to bring out their natural flavors and creates a nice charred exterior. Whisking constantly while making the bearnaise sauce will help prevent lumps and ensure a smooth and creamy texture.

Ingredient Substitutions

If you don't have buttermilk, you can use regular milk with a splash of lemon juice or vinegar as a substitute. You can also use dried herbs instead of fresh in the bearnaise sauce.

Make Ahead Tips

You can prepare the bearnaise sauce ahead of time and reheat it gently before serving. The mushrooms can also be broiled in advance and reheated in the oven before assembling the dish.

Presentation Ideas

Arrange the portobello 'steaks' on a bed of fresh greens and drizzle the bearnaise sauce over the top for an elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair the Portobello 'Steaks' with Bearnaise Sauce with a glass of red wine, such as a Pinot Noir or Merlot, for a classic and sophisticated pairing. A side of crusty bread or garlic mashed potatoes would also complement the dish nicely.

Storage and Reheating Instructions

Store any leftover Portobello 'Steaks' with Bearnaise Sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Portobello 'Steaks' with Bearnaise Sauce contains approximately 300 calories.

Carbohydrates

Each serving of Portobello 'Steaks' with Bearnaise Sauce contains approximately 15 grams of carbohydrates.

Fats

Each serving of Portobello 'Steaks' with Bearnaise Sauce contains approximately 20 grams of fats.

Proteins

Each serving of Portobello 'Steaks' with Bearnaise Sauce contains approximately 10 grams of proteins.

Vitamins and minerals

Portobello mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium. The bearnaise sauce also contains vitamins from the egg yolks and herbs.

Alergens

This recipe contains eggs and dairy (butter and buttermilk), which may be allergens for some individuals.

Summary

Portobello 'Steaks' with Bearnaise Sauce is a rich and flavorful dish that is high in fats and proteins, making it a satisfying and filling meal. It also provides a good amount of carbohydrates for energy and essential vitamins and minerals for overall health.

Summary

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Portobello 'Steaks' with Bearnaise Sauce. It was many years ago, when I was just a young girl learning the ropes of cooking from my own grandmother. She was a wise old woman who had a knack for creating delicious meals out of the simplest ingredients.

One day, she invited me into her kitchen and pulled out a large portobello mushroom from her pantry. As she began to slice it and marinate it in a mixture of herbs and spices, I watched in awe. She explained to me that this mushroom could be transformed into a tender, flavorful 'steak' that would rival any traditional beef dish.

I was intrigued by the idea of using a mushroom as a substitute for meat, and I eagerly helped my grandmother prepare the rest of the dish. The Bearnaise sauce, with its rich, buttery flavor and hint of tarragon, was the perfect complement to the earthy taste of the portobello 'steaks'.

As we sat down to enjoy our meal, I couldn't believe how delicious it was. The meaty texture of the mushrooms, combined with the creamy sauce, created a dish that was both satisfying and luxurious. I knew then that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made this dish for family and friends on countless occasions. Each time, it never fails to impress and delight. I have shared the recipe with anyone who asks, passing down the knowledge and love for cooking that my own grandmother instilled in me.

The secret to making the perfect Portobello 'Steaks' with Bearnaise Sauce lies in the preparation. The mushrooms must be marinated for at least an hour to allow the flavors to penetrate and infuse the flesh. I like to use a mixture of olive oil, balsamic vinegar, garlic, and herbs such as thyme and rosemary.

After marinating, the mushrooms are grilled or roasted until they are tender and juicy. Meanwhile, the Bearnaise sauce is made by whisking together egg yolks, melted butter, white wine vinegar, and tarragon over a gentle heat. The key is to keep whisking constantly to prevent the eggs from curdling and to create a smooth, velvety sauce.

Once the 'steaks' are cooked to perfection, they are topped with a generous spoonful of Bearnaise sauce and garnished with fresh herbs. The result is a dish that is both elegant and comforting, perfect for a special occasion or a cozy night in.

I am grateful to my grandmother for introducing me to this recipe and for igniting my passion for cooking. It is a dish that holds a special place in my heart, reminding me of the love and care that goes into creating a memorable meal. I hope that you will enjoy making and sharing this recipe with your own loved ones, passing on the tradition of good food and good company for generations to come.