Cannatarian Portobello Steaks

By: Chef Buz Deliere | The Chronic Magazine

This fantastic dish features juicy, succulent portobello mushrooms that have been marinated in a tantalizing blend of spices and herbs, then grilled to perfection.

The result is a savory, juicy steak that is bursting with flavor. And best of all, it's incredibly easy to make. So whether you're a beginner cook or a seasoned pro, you'll be able to whip up this amazing dish in no time.

So grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

Ingredients

3 Portobello Mushroom

½ Cup Balsamic Vinegar

1 Tbs Red Wine Vinegar

2 Tbs Canna Olive Oil1

½ Garlic Cloves minced

½ tsp Basil

Pinch Salt

¼ tsp Ground Black Pepper

Instructions

First, remove the stems and chop them up, next combine all the ingredients, except the Portobello, and mix together well, place them in a large bag and then add the Portobello mushrooms, making sure they are well coated.

Refrigerate for 12-24 hours. Remove from the marinade and cook over the grill, stem side down, for about 4-5 minutes then flip and cook for another 4-5 minutes, the portobello should be tender.

Once cooked, remove from the grill and slice, plate with a red wine reduction.

Red Wine Reduction Sauce

½ Cup Red Wine

½ Cup Vegetable Stock (Beef Stock for non-vegetarians)

¼ Cup Shallots minced

1 Garlic Clove minced

1 Tbs Rosemary chopped

2 Tbs Butter

A small amount of olive to coat the pan

Instructions

This is one of my favorite sauces for steak, it’s quick, easy and has great flavor, and will complement the portobello nicely!

First, lightly coat your pan with olive oil, then over medium heat cook the shallots until they become transparent, then toss in the garlic, and cook the garlic for a couple of minutes. Just until it becomes fragrant, be careful not to burn it.

Now add the red wine and stock and reduce it by a little more than half, 3-5 minutes.

Stir in your butter and rosemary and turn down to medium to low heat and cook for about another 2-3 minutes. Season with a pinch of salt.

If you want a smooth sauce strain out the shallots and garlic. Now take the plated slices of portobellos and drizzle a little sauce over them and it’s ready to serve, like a true chef!