Mushrooms get a bad rap, hidden away in dishes or loaded with crap to mask their taste.
Because they’re rubbery and gross, right? Wrong.
We’ve rolled our eyes at a lot of mushroom “meatball” and “burger” recipes. Let’s be clear, no shroom is ever gonna be a steak. However, they’re main course worthy when cooked and seasoned properly, and that’s really pretty easy.Print
Main Event Mushrooms
- 1–2 tbsp ghee ( use extra-virgin olive oil for vegan option)
- 1 large package (14-16 ounces) baby or regular sized Portobello mushrooms, cut into 1/4″ slices. Remove stems of leave them – your choice.
- 1 shallot, finely chopped
- Cavender’s Greek Seasoning
- Heat a large sauté pan over medium heat. And add a tablespoon of ghee or oil and chopped shallots. Cook shallots until they start to break down and the edges start to turn a medium to deep brown. Remove from pan, leaving as much ghee or butter behind as possible, and set aside.
- Return pan to stove and increase heat to medium-high. Add up to another tablespoon of ghee or oil (as needed) and arrange mushrooms in a single layer in the pan. Let the mushrooms sit undisturbed. The trick is to get a nice sear on them. After a minute or so, you’ll notice that the mushrooms start to darken from the edges inward as they cook. When this ring starts to appear, take a peek. You’re looking for a golden-brown edge on the bottom. Once that is achieved, flip the mushrooms (this is easier with the large Portobello caps).
- Count backward from 100. No, not really. Give it a minute or two and check. Once you see the sear, dump the shallots back into the pan. Sprinkle with a good pinch of Cavender’s (careful, this has salt in it) and toss. They also make an unsalted version, but it is harder to find.
- Plate and serve beside a pile of greens or the side of your choice. This is, after all, the main event. If you really want to lose your mind, crumble some good quality feta cheese over the mushrooms. It’ll make you feel like you’re getting away with something.
Keywords: portobello muchrooms, meatless dishes
We could discuss the juxtaposition of the mushrooms’ meaty umami paired with the sweetness of shallots, but it’s time to shut up and eat our vegetables.