Portabello "Steak" and Potatoes
Okay, so I'm starting to get a bit of an obsession with portobello mushrooms. And it's well- warranted. At least once a week I have a "clean out the fridge" party, consisting of me trying to bring all of the scraps in my refrigerator together as to avoid wasting food. Today's treasures: a portobello mushroom cap leftover from Pineapple and Portobello Tacos, a third of a bag of raw spinach, half a red onion, some vegetable stock, and a small sweet potato. A couple of minutes of "hmmmm what in the world am I going to do with this" later, I found myself slicing the mushroom cap and being reminded of a steak I recently saw being served the same way. And suddenly a lunch from scraps turned into a fast, healthy, plant based twist on an American favorite. Enjoy!
Ingredients list serves 1. For a romantic vegan date night dinner for two simply double the recipe.
- Portobello mushroom cap, sliced into long strips
- 1/4 red onion, sliced
- 2 c raw spinach
- 1 sweet potato
- 1-2 cloves garlic minced
- Seasonings: Sea Salt, All Purpose Blend, Paprika, Garlic Powder, Curry Powder
- Optional: Vegetable Stock, about 1/2 c
- Cut sweet potato into cubes and toss in a bowl with a light drizzle of olive oil and coconut oil. Season with garlic powder, curry powder, paprika, all purpose blend. Place potatoes onto non-stick pan and bake in oven at 400 degrees for about 35-40 min.
- Heat 1/3 c olive oil in a skillet and toss in onion. After a couple seconds place mushroom slices over onions and season one side generously with garlic powder, paprika, all purpose blend, and lightly with sea salt. After 1 minute flip mushrooms with a fork, then cover pan with spinach. Add in vegetable stock, then cover pan and let simmer for about 3-4 min. (Note: If you are not using vegetable stock, add about 1/3 cup of water to pan and season even more generously!)
- Uncover skillet and cook for an additional 1-2 min to allow pan to release a little moisture.
- Remove potatoes from oven, and plate. Add spinach/onion sauté and top with portobello mushroom.