Something about this simple yet fantastic marinade is sure to make these portobello mushrooms an instant favorite. For the love of all things delicious: Let’s briefly talk about the importance of well-seasoned food. (Now, always, and forever. Amen.)
How often are you considering depth of flavor while preparing dishes? Well-seasoned food doesn’t mean using complicated ingredients. Sometimes, it’s a few simple pairings that create mouthwatering meals. As much as salt and pepper serve an essential purpose, your taste buds (and the signals they send to the brain) can experience much more.
We all know how beloved foods like sea salt caramel or chocolate covered pretzels are, right? It’s those contrasting flavors that complement each other. Differing/contrasting characteristics work together to create something entirely new, and this is one of the beautiful aspects of cooking. And your options are limitless! First, you have the various tastes themselves — sweet, salty, bitter, fatty, acidic, pungent. Then, there is the magic of combining these to change texture, scent, juiciness, color, and ultimately, the overall experience.
Marinades are an excellent way to play with multiple flavors at a time to learn what you like. Plus they are so easy, taking less than a few minutes to throw together. Mushrooms, in particular, are the perfect base for doing so — especially if you’re plant-based. Fungi have incredible sponge-like qualities, so they don’t even need extensive marinating to take on diverse flavors.
A few notes on mushrooms:
- Rinsing/soaking them in water to wash the dirt off may be tempting, but this will significantly affect the way they cook. It’s best to opt for a damp washcloth and rub the dirt off the shrooms instead, so they don’t absorb an excessive amount of water.
- Cooking them on a low heat allows their moisture to cook out at a steady pace to give you a nice browning. Now, if the water isn’t evaporating and they seem to be steaming in their juice, turn up the heat. Mushrooms are only ready once all the water is gone.
Marinated Portobello Mushroom Steaks
- portobello mushrooms
- 3 tablespoons vegan worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons coconut aminos
- 2-3 cloves garlic, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- squeeze of lemon
- dash of cayenne pepper, optional
- extra virgin olive oil for cooking
- salt & pepper, to taste
- In a small bowl, combine the sauce ingredients and mix.
- After wiping portobellos clean, add to a large bowl and pour in the prepared marinade. Gently ensure they’re thoroughly coated. Wait about 15 minutes before cooking.
- In a skillet over low-medium heat add extra virgin olive oil. Place mushrooms top side down and cook on each side about 3 minutes until golden brown.
- Serve immediately. This pairs great with lots of different sides, so get creative! This batch was served with steamed rice, sauteed veggies, and chimichurri sauce.