Have you ever cooked something, plated it, and decided it looked downright sexy?
Call me crazy, but I think the portabella steaks from the Happy Herbivore Cookbook are one of those things. Tasty, tender mushrooms covered in a balsamic faux-beef broth with onions and spices? Yes please. It’s little wonder this recipe got my vote for what to do with this season’s first package of portabella caps.
These spiffy-looking mushrooms needed equally spiffy accompaniment, so I flipped around the cookbook a bit more before hitting on the maple-glazed vegetables. What a super-simple side dish! However, I made the mistake of trying to steam potatoes in too little vegetable broth and wound up adding too much extra liquid to compensate. The result was still deliciously maple-y, but more of a sauce than a glaze. And of course, how can you go wrong with roasted Brussels sprouts as a green veggie to round it all out?
I love, love, loved this whole meal. The flavor of the portabellas was amazing, the veggies were tender and sweet, and the Brussels sprouts tasted equally good dipped in either sauce. I have no doubt that I’ll be making portabella steaks again many times in the coming months. They would also be awesome marinated in the broth and grilled. Mmm, grilled mushrooms…