Portabella Steaks Gravy
Savor the perfect blend of hearty and savory with this Portabella Steaks Gravy recipe, a vegan twist on a classic comfort food that’s bursting with flavor! Featuring tender, marinated portabella mushroom caps grilled to perfection and smothered in a rich, velvety gravy made with vegetable broth, nutritional yeast, and a touch of thyme, this dish is a plant-based indulgence that will satisfy even the most dedicated carnivores. The marinade, a harmonious mix of soy sauce, balsamic vinegar, and fragrant spices, ensures each mushroom is infused with deep, earthy flavors, while the roux-based gravy adds creamy decadence. Ready in just 35 minutes, this recipe is an ideal choice for easy weeknight dinners or a centerpiece at your next gathering. Garnished with fresh parsley and perfect for serving alongside mashed potatoes or roasted vegetables, these portabella steak "steaks" are a surefire way to elevate your dining experience while embracing plant-forward cuisine.
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Recipe Information
Ingredients
- 4 pieces Portabella mushrooms (large caps)
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Unsalted vegan butter
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 tablespoon Nutritional yeast
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Clean the portabella mushrooms by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and gently scrape out the gills with a spoon if desired.
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic powder, dried thyme, paprika, salt, and black pepper to make the marinade.
Place the mushroom caps in a shallow dish and pour the marinade over them. Turn the mushrooms to coat them evenly in the marinade. Let them marinate for 10-15 minutes while you prepare the gravy.
Heat a large skillet over medium heat. Melt the vegan butter and whisk in the flour. Cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the vegetable broth, a little at a time, to avoid lumps. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.
Stir in nutritional yeast and adjust seasoning with salt and pepper to taste. Reduce the heat to low and keep the gravy warm while cooking the mushrooms.
Heat another large skillet (or grill pan) over medium-high heat. Place the marinated mushrooms cap-side down in the skillet. Cook for 4-5 minutes on each side until tender and slightly charred.
Transfer the cooked mushrooms onto individual plates. Generously spoon the warm gravy over each mushroom steak.
Sprinkle with freshly chopped parsley for garnish and serve immediately.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
