The Edgy Veg Cookbook | Portobello Mushroom Steaks w/ Bearnaise Sauce

i'm not vegan, this by now you know, but i do go meatless at least once a week and believe in a cleaner way of eating, for myself, my family, animals and the planet.

so when my mailbox had a lovely (yes, stunningly beautiful) vegan cookbook waiting for me i was instantly intrigued & visually inspired.  The Edgy Veg from Candice Hutchings makes vegan recipes that are carnivore approved (girls, go ahead and trick your boyfriends, husbands, "friends.")  Candice's fun & quirky way with words make it a great read, and her approach to cooking vegan is that it can be approachable and delicious without the sacrifice.

she offers up 138 recipes that take vegan cooking to the next level.  side note: it's not a salad and spiralizer cookbook, thank gawd, it's more like comfort food, reimagined.

every thing from veggs benny, chick-fillet deluxe, street food style Thai basil beef, and even New York cheesecake.  i can honestly say that this cookbook is a refreshing take on vegan food and recommend it to vegans and non-vegans alike.

i can't wait to power through more recipes, like the one below.

cheers.

Portobello Mushroom Steaks w/ Bearnaise Sauce

ingredients:

marinade
1/2 cup balsamic vinegar
1/2 cup red wine
1/4 cup olive oil
1/4 cup tamari
2 tablespoons vegan Worcestershire
2 cloves garlic, minced

steaks
12 large portobello mushrooms, stems removed
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard powder
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
olive oil for brushing

bearnaise sauce for serving {recipe follows}
chopped fresh tarragon {optional}

method:

for the marinade:  in a small bowl , whisk together balsamic vinegar, red wine, olive oil, tamari, vegan Worcestershire and garlic, until well combined.

for the steaks: in a shallow bowl or a large resealable bag, pour marinade over mushroom caps.  marinate for 2 hours or overnight, flipping mushrooms halfway.

meanwhile, prepare steak rub.  in a small bowl or jar, combine paprika, oregano, coriander, mustard powder, cumin, sea salt and pepper.  stir or shake to combine.  set aside.

remove mushrooms from marinade, reserving marinade.  pat steak rub all over marinated mushrooms.  cook right away or pop them in the fridge for up to 2 hours you want to prep dinner ahead of time (#win)

preheat oven to 450F.

place mushroom caps, gill side up, on a prepared baking sheet.  roast for about 25 minutes, until tender.

heat a cast-iron skillet over medium-high heat.  brush mushroom caps with olive oil.  add 3 to 4 mushrooms, gill side up, to pan and spoon 1 teaspoon of reserved marinade over each mushroom.  cook for 2 to 3 minutes on the first side, flip and cook for 2 to 3 minutes the second side.  repeat this process 2 to 3 times, until there is minimal to no liquid left in the pan.  remove from heat and slice into 1/2-inch slices.  transfer to a bowl and cover with a plate to keep warm.  repeat with the remaining mushrooms.

arrange one-quarter of the sliced portobellos in a line in the centre of each plate and drizzle with béarnaise sauce.  garnish with tarragon, if desired.

bearnaise sauce

ingredients:

1 cup vegan butter
1/4 cup white wine vinegar
3 tablespoon dry white wine
1 shallot, minced
2 sprigs fresh tarragon, chopped and divided
1/3 cup nutritional yeast
2/3 cup soft silken tofu, drained
1/4 teaspoon ground tumeric
1/4 teaspoon black salt
1 sprig flat-leaf (italian) parsley

method:

in a small saucepan, melt vegan butter over medium-low heat.  set aside.
in another small saucepan, combine white wine vinegar, white wine, shallot and half of the tarragon.  simmer over medium heat for about 15 minutes, stirring occasionally, until the liquid has reduced to about 2 tablespoons.  strain the liquid through a fine-mesh sieve into a blender, discarding solids.  set aside saucepan.
add nutritional yeast, tofu and turmeric to blender.  blend on high until smooth.  with the blender running, slowly add melted vegan butter through the hole in the lid until well incorporated.  season with black salt.
transfer the mixture back to the small saucepan and heat over low heat, whisking vigorously and constantly, until mixture is thickened and resembles a traditional béarnaise sauce.  stir in the remaining chopped tarragon and parsley, and set aside to thicken slightly, about 5 minutes.


recipe & food image courtesy The Edgy Veg