The other night I decided that we needed a little luxury to go with dinner. When I think of meat eaters eating steak, I think expensive, marinated, something the cook is proud of because they spend a lot of time on their own special recipe. Honestly, I never liked steak when I was a meat eater. I must have never had it cooked just right, or flavored to perfection. It was tough and I would have rather eaten just about any other slab of meat. Those days are long behind me, thankfully, but the idea behind a good steak is still there. The traditional meat and potatoes meal still beckons to me sometimes. This is why I am so thankful God gave me mushrooms (and sometimes, I am pretty sure he created them with me in mind).
To cook the perfect portobello steak you will need:
Whole portobello mushrooms
I happened to have on hand a special blend of spices from The Savory Spice shop in Colorado Springs called Cantanzaro herbs which is made up of garlic, lemon peel, marjoram, basil, mediterranean thyme, rosemary, and oregano. All of these spices would be good alone or paired.
Start by sautéing the onions in the broth. When the onions are translucent and melt in your mouth juicy, add the portobellos and a little more broth if it has evaporated from the pan to prevent sticking. Cover the pan with a lid and let the whole thing simmer for about five minutes. Flip over the mushrooms and cook for another five minutes.
Plate the hot mushrooms and spoon a little of the broth and onions over the top. Serve the beautiful steak with baby potatoes and asparagus, steamed greens, or your veg of choice.
I am pretty sure this was one of my husbands favorite dinners I have made yet. I am pretty pleased.