Sauté Portobello 'Steak'

This meaty vegetarian dish is an excellent substitute for a real steak, especially for those who have not eaten meat for a while.


1      6-inch Portobello mushroom; stem removed
        to use as side vegetable
3      medium-size garlic cloves, coarsely chopped
1      small onion, peeled & thinly cut
1      small sweet yellow or red pepper(s), seeded & sliced
3      small boiled potatoes, peeled & cut in quarters

snow peas, very slightly boiled
2 tbsp Chinese cooking wine (or dry sherry)
2 tbsp soya sauce (or teriyaki sauce)
3-4 tbsp (or appropriate) olive oil
1/2 cup Water
salt (1/2 tsp or to taste)



1. In a large skillet, heat oil at medium-high temperature; slightly brown the garlic.
2. Add chopped onion and mushroom stem, and fried for a couple of minutes.
3. Place the mushroom with top face up in the skillet, and fried to about 2 minutes.
4. Add Chinese cooking wine (which contains salt), and then half of water; 5. Cover the skillet and cooked for 2-3 minutes at lower heat.
6. Uncover; push the onions aside from beneath the mushroom, which would shrink a little.
7. For side vegetables, can put the potatoes and peppers to the same skillet.
8. Stir and turn the vegetable at times to brown slightly.
9. If the skillet becomes dry, add the rest of water (or more); stop cooking after 1 minute.
10. Put some liquid in the skillet over the top of mushroom, and serve.

Cook time: 8-15 minutes.       Each mushroom makes 1 serving.


[ Top | Middle of Page]