How many ways can you use a Portobello mushroom? There are a lot, actually. Just think of this big brown mushroom as a “steak” of sorts. However you would prepare your favorite steak, prepare the dish with a Portobello mushroom instead.
I’ve noticed on a lot of other food blogs that people are doing “meatless Mondays”, not only for the sake of their health, but for the sake of our planet as well. Portobello mushrooms are budget friendly, too. I picked up these mushrooms for .98 cents a pound. If I would have purchased a filet mignon steak, I would be looking at around $10.00 per pound.
I used four Portobello mushrooms for this recipe instead of the original recipe that used a tenderloin steak. If you want to use the beef tenderloin then go back to THIS recipe and cook the steak using that method.
I lightly brushed the mushrooms with olive oil and seasoned with salt and pepper. I placed the mushrooms in a hot grill pan, poured a little bit of beef broth into the pan, covered and let cook for about 6 minutes on the first side, turned the mushroom over, added a bit more broth, covered again, and cooked for an additional 5 minutes. Now I’m ready to start my sauce.
I normally use tenderloin or filet mignon steaks for this sauce, but I love it so much that I thought it would be great on a “mushroom steak”, too.
I was right!
In a large 12″ skillet heat your butter, then add the garlic and shallots. You don’t want the heat too high, you’ll burn the garlic and shallots. Medium will work just fine.
Once the garlic and shallots have softened add the broth, Port wine and cranberries. Boil the liquid until it has reduced to about 1/2 cup, about 8 minutes.
Add the mushrooms to the sauce.
Top with the blue cheese.
And enjoy your mushroom steak with port wine sauce.
Hey, nothing is going to replace that delicious tenderloin, but this will definitely satisfy your hunger.
Portobello Mushroom Steaks with Cranberry Port Sauce and Gorgonzola Cheese
Bon Appetit/Serves 4
*The original recipe used Tenderloin Steaks instead of Portobello Mushrooms….the sauce is easy and delicious.
4 tablespoons (1/2 stick) butter
2 large garlic cloves, sliced
1 large shallot, minced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries
4 large portobello mushrooms
1/2 cup crumbled Gorgonzola cheese
Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then the broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle portobello mushrooms with salt and pepper. Add mushrooms to skillet; cook for about 10 minutes on each side, you may need to cover the pan in the end. Pour sauce over mushrooms and then sprinkle a tablespoon of cheese on top of each mushroom. Serve.