I am obsessed with mushrooms. If I see mushrooms in anything on a menu, I’ll order it! So sometimes, I just want a mushroom to be the star of the show. These vegan Portobello steaks are marinated in the tastiest steak marinade, then pan fried. You absolutely have to top them with this vegan cowboy butter! If you have never had cowboy butter before, you will fall in love. It is my favorite savory compound butter and it goes perfect with these Portobello mushrooms and it is super yummy on top of veggies. I like to serve potatoes and a any green veggie I have on hand on the side.
What You Need For These Vegan Steaks:
- Portobello Mushrooms: Obviously. You can use smaller mushrooms, but I love the big ones for this meal.
- Soy Sauce, Lemon Juice, Olive Oil and Vegetable Broth: These make up the liquid for your steak marinade.
- Garlic, Horseradish, Salt, Pepper, Chives and Parsley: These go into the marinade as well to flavor it.
- Vegan Butter: I used Earth Balance.
- Dijon, Shallot, Paprika and Thyme: These as well as a few ingredients that are also used in the marinade go into the cowboy butter.
The vegan cowboy butter is incredible. It only takes a minute to make, then you just chill it until you are done and ready to eat your vegan Portobello steaks. It has Dijon mustard, horseradish, lemon juice, shallots, garlic and herbs. It honestly goes well on so many things. I made pan seared baby potatoes to go with my steaks and slathered those in the butter too! Having some on hand at all times, is really not a bad idea.
Why Should You Make These Mushrooms?
- This is one of the easiest meals you could possibly make.
- The marinade for the mushrooms is incredible, you can use it for so many things.
- The cowboy butter is my new favorite thing to top proteins and veggies.
- It is really easy to prep this in the morning for dinner or even the day before.
- These mushroom steaks with compound butter may be one of the most delicious things EVER!
Vegan Portobello Steaks with Cowboy Butter
- 4 Large Portobello mushrooms, cleaned
- 1/3 Cup Soy sauce or Tamari for GF option
- 1/3 Cup Lemon juice
- 1/2 Cup Olive oil
- 2 Cups Vegetable broth
- 6 Cloves Garlic
- 2 teaspoons Prepared horseradish, vegan (not creamed, just plain horseradish)
- 1 Tablespoon Fresh chives, chopped
- 1 Tablespoon Fresh Parsley, chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 3/4 Cup Vegan butter, melted (I used Earth Balance)
- 1 Tablespoon Dijon mustard
- 2 teaspoons Horseradish
- 1 teaspoon Lemon juice
- 2 Cloves Garlic, chopped
- 1 Shallot, diced
- 1 Tablespoon Fresh parsley, chopped
- 1 Tablespoon Fresh chives, chopped
- 1 teaspoon Fresh thyme, just the leaves
- 1/4 teaspoon Paprika
- Pinch of Salt and pepper
- In a large mixing bowl, whisk together the marinade. Add the soy sauce, lemon juice, olive oil and broth to the bowl and whisk. Then add the garlic, horseradish, chives, parsley, salt and pepper to the bowl and whisk again.
- Put the Portobello mushrooms in the bowl and press them down into the marinade. I like to place a bowl on top of them and put something heavy in the bowl to weigh them down.
- Place the mushrooms in the marinade into the fridge and let marinate for 4-6 hours. I like to leave them over night, but they can sit as long as you want. I think the longer the better.
- Now, make the cowboy butter. In a small mixing bowl, add the melted vegan butter, and then all the remaining cowboy butter ingredients. Whisk to combine.
- Then place in the fridge as well to chill. It will become solid again.
- When ready to make the Portobello steaks, heat a large non-stick skillet on medium high.
- Remove the mushrooms from the marinade and either discard the marinade or save for future use. I recommend scooping some of the garlic and herbs out of the marinade to sauté as well.
- Place the mushrooms in the hot skillet, and saute, reducing heat as need. Cook for 5 to 7 minutes per side or until the mushrooms are brown and juicy.
- Serve with a small scoop of the chilled cowboy butter on top and veggies on the side if desired.