Béarnaise sauce comes from the hollandaise family, but is laced with white wine vinegar and tarragon. It may appear to be rich and delicate, but it’s actually so rustic and it pairs perfectly with this succulent portobello recipe. The mushrooms are marinated in a smoky glaze that perfectly replicates steak. This is a hearty dish that is meat-eater approved!
Portobello Steaks with Béarnaise Sauce [Vegan, Grain-Free]
To Make the Béarnaise Sauce:
- 1 cup vegan butter
- 1/4 cup white wine vinegar
- 3 tablespoons dry white wine
- 1 shallot, minced
- 2 sprigs fresh tarragon, chopped and divided
- 1/3 cup nutritional yeast
- 2/3 cup soft silken tofu, drained
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black salt
- 1 sprig flat-leaf parsley
To Make the Marinade:
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- 1/4 cup olive oil
- 1/4 cup gluten-free tamari
- 2 tablespoons vegan Worcestershire
- 2 garlic cloves, minced
To Make the Steaks:
- 12 large portobello mushrooms, stems removed
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoons ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Olive oil for brushing
- 2 cups Béarnaise sauce
- Chopped fresh taragon
To Make the Béarnaise Sauce:
- In a small saucepan, melt vegan butter over medium-low heat. Set aside.
- In another small saucepan, combine white wine vinegar, white wine, shallot, and half of the tarragon. Simmer over medium heat for about 15 minutes, stirring occasionally, until the liquid has reduced to about 2 tablespoons. Strain the liquid through a fine-mesh sieve into a blender, discarding solids. Set aside saucepan.
- Add nutritional yeast, tofu, and turmeric to blender. Blend on High until smooth. With the blender running, slowly add melted vegan butter through the hole in the lid until well incorporated. Season with black salt.
- Transfer the mixture back to the small saucepan and heat over low heat, whisking vigorously and constantly, until mixture is thickened and resembles a traditional béarnaise sauce. Stir in the remaining chopped tarragon and parsley, and set aside to thicken slightly, about 5 minutes.
To Make the Marinade and Steaks:
- In a small bowl, whisk together balsamic vinegar, red wine, olive oil, tamari, vegan Worcestershire, and garlic, until well combined
- In a shallow bowl or a large resealable bag, pour marinade over mushroom caps. Marinate for 2 hours or overnight, flipping mushrooms halfway.
- Meanwhile, prepare steak rub. In a small bowl or jar, combine paprika, oregano, coriander, mustard powder, cumin, sea salt, and pepper. Stir or shake to combine. Set aside.
- Remove mushrooms from marinade, reserving marinade. Pat steak rub all over marinated mushrooms. Cook right away or pop them in the fridge for up to 2 hours if you want to prep dinner ahead of time.
- Preheat oven to 450°F.
- Place mushroom caps, gill side up, on a prepared baking sheet. Roast for about 25 minutes, until tender.
- Heat a cast-iron skillet over medium-high heat. Brush mushroom caps with olive oil. Add 3 to 4 mushrooms, gill side up, to pan and spoon 1 teaspoon reserved marinade over each mushroom. Cook for 2 to 3 minutes on the first side, flip and cook for 2 to 3 minutes on the second side. Repeat this process 2 to 3 times, until there is minimal to no liquid left in the pan. Remove from heat and slice into 1/2-inch slices. Transfer to a bowl and cover with a plate to keep warm. Repeat with the remaining mushrooms.
- Arrange one-quarter of the sliced portobellos in a line in the center of each plate and drizzle with béarnaise sauce. Garnish with tarragon, if desired.
Try to find the largest mushrooms you can. They tend to shrink while cooking so the bigger, the better. Use these mushroom steaks to replace any dish that requires steak, such as a steak sandwich or fajitas.