Image: Ryan Szulc
These vegetarian steaks are cooked on the barbecue and pack just as much — if not more — flavour as the real deal.
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup soy sauce
- 1⁄4 cup balsamic vinegar
- 2 shallots, chopped
- 2 tbsp minced garlic
- 2 tbsp dried basil
- 4 tsp dried parsley
- 1⁄2 tsp freshly ground black pepper
- 1⁄4 tsp smoked paprika
- 4 portobello mushrooms
1 Place the oil, soy sauce, vinegar, shallots, garlic, basil, parsley, pepper and paprika in a blender. Blend until the mixture is fully combined and the shallots are puréed. Place the mushrooms in a resealable plastic bag. Pour the marinade over the mushrooms until they’re completely covered. Seal the bag and refrigerate for 1 hour or up to overnight.
2 Preheat a barbecue or grill pan to 400°F. Remove the mushrooms from the marinade and place them on the hot grill, cap side down. Discard the remaining marinade. Cook for 8 minutes on each side or until the mushrooms are golden and the juices are releasing. Remove the mushrooms from the grill and let stand for 3 minutes before serving.
Excerpted from by Patricia Green & Carolyn Hemming. Recipes Copyright © 2017 Patricia Green & Carolyn Hemming, Photography copyright © 2017 Ryan Szulc. Excerpted by permission of Penguin Books. All rights reserved.