Portobello mushroom steak with vegan green peppercorn sauce and asparagus
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4.0
3 reviews
Good
Portobello mushroom steak with vegan green peppercorn sauce and asparagus
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A vegan twist on the classic filet mignon steak with a peppercorn sauce made from cashews. Served with steamed green asparagus.
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Ingredients
- 24 24 asparagus (green)
- ½ ½ cup cashew nuts after measuring soaked for at least 4 hours in plenty of water (65 grams)
- 8 8 portobello mushrooms
- ½ ½ cup MM healing broth or vegetable broth or water (120 ml)
- 2 2 tablespoons maple syrup
- ¼ ¼ cup water to be added last to make the sauce thinner (60 ml)
- 2 2 tablespoons lemon juice
- 1 1 large yellow onion
- 2 2 tablespoons Coconut aminos or 1 tbsp lemon juice + 1 tbsp maple syrup extra for fermentfree
- 2 2 cloves garlic
- 2 2 tablespoons extra virgin olive oil or 1 tbsp lemon juice + 1 tbsp maple syrup extra for oilfree
- ¼ ¼ cup green peppercorns from which about ⅓ served at the table
- 1 1 tbsp maple syrup
- 1 1 tbsp lemon juice
- 1 1 tbsp kombu flakes
- 1 1 tbsp mushroom powder
- 2 2 tsp paprika powder preferably smoked, leave out for strict paleo
- 1 1 tbsp Coconut aminos leave out for fermentfree
- celtic sea salt to taste
- 2 2 tablespoons extra virgin olive oil for baking, leave out for oilfree
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Instructions
- The sauce can be made ahead and kept in the fridge. My advice would be to do so if you have a large festive dinner like Thanksgiving or Christmas.
- Preheat the oven at 430F or 220C.
- Cut the woody part off the asparagus and wash them, especially the heads. Steam for 5 minutes.
- Soak the cashews in plenty of water for at least 4 hours (this is not added into the time needed).
- Mix the coconut aminos, maple syrup, lemon juice and olive oil.
- Warm up the sauce (if needed). Add the fluids from the portobellos. Stir and see it the sauce is thin enough. Only then add extra water, so only if needed! It's always easier to thin than to have to thicken again.
- Cut the onion into thin half slices. Bake in the non stick pan until translucent. For Medical Medium preferably with just some drops of water.
- Brush in the portobellos with the marinade.
- Cut the portobellos like steak. Dress on the plate with a bit of sauce. Serve the rest of the sauce at the table with some extra peppercorns. Put the asparagus next to the mushrooms and ser e with some peppercorns on top.
- Press the garlic and add. Bake until the onion is caramelized. Be patient, all together that'll take about 10 minutes.
- Put the portobellos in the oven dish with the top down. This will keep the marinade in. Put in the oven for 10 minutes.
- Drain the cashew nuts. Add them to the cup of your immersion blender with the cup of broth or water.
- Turn the portobellos. The bottom part faces down now. This will allow the marinade to drip out. Put in the oven for an extra 5 minutes.
- Add the baked onions with the maple syrup, coconut aminos, lemon juice, kombu, mushroom powder and paprika powder. Don't add salt yet.
- Take the dish out of the oven. Take the portobellos out, put on a rack. Or tilt the dish a bit and place the portobellos on the highest end. This will get rid of all the excess fluids. Don't throw the fluids away, these will be used in the sauce.
- Mix several minutes into a creamy sauce.
- Add the sauce to the pan and bring it to a soft boil.
- Add the peppercorns. Keep at least a quarter aside to serve at the table for people that like more kick.
- Taste. Add salt if you feel it's necessary. But for Medical Medium try to keep it low.
- You now have the thickest version of the sauce. You can keep this in the fridge. For finishing the sauce will need some extra thinning. Probably you will need an extra quarter cup of water (and mushroom fluid), but this depends on how long you will be reheating it.
Equipments used:
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
36g
(12%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.01g
Sodium
1150mg
(48%)
Potassium
1053mg
(30%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
1284IU
(26%)
Vitamin C
13mg
(14%)
Calcium
67mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1150mg | 48% |
| Potassium | 1053mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 1284IU | 26% |
| Vitamin C | 13mg | 14% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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