Mushroom Steak

If you gravitate toward the same old grilling recipes, it may be time explore new ways to enjoy familiar ingredients. Take the humble but versatile mushroom. There are so many ways to cook with mushrooms in supporting roles, but this fungus can be the star of your meal—like it is in this mushroom steak recipe.

Marinating portobello mushrooms infuses them with flavor, and grilling them adds subtle char while letting excess moisture evaporate. The result is a robust, hearty mushroom that’s anything but bland. This mushroom steak is vegan, so it’s a great addition to a party menu when there are various dietary needs, but it can also be a tasty side alongside meaty entrees.

What is a mushroom steak?

A mushroom steak is a cooked portobello mushroom. Its thickness, hearty texture and deep flavor make it an ideal stand-in for a meat steak and a great choice in recipes for mushroom lovers. It can be seasoned or cooked in various ways, just like meat, and can be served whole or sliced.

Mushroom Steak Ingredients

• Balsamic vinegar: Balsamic vinegar is dark and tangy but not overly acidic, making it easy to use in a wide range of recipes. Here, it cuts the earthy flavor of the mushroom without pickling it. Don’t confuse it for balsamic glaze, which is thick, syrupy and not sharp enough for a marinade.
• Vegan Worcestershire sauce: A fish-free alternative to traditional Worcestershire sauce (which has anchovies or sardines), vegan Worcestershire sauce includes many of the same ingredients, like vinegar and molasses, so it still offers a tangy, umami-rich taste.
• Liquid smoke: Liquid smoke has a deep aroma and flavor that can make food taste slow-smoked—a boon for quick-cooking foods like mushrooms. You can use any wood flavor of liquid smoke, but brands with minimal ingredients will have the purest flavor.
• Garlic: Minced garlic adds a sharp, savory taste to the marinade, which doubles as a basting sauce during grilling. If you have sprouted garlic, remove the green shoot before chopping, as it can have an intense, bitter flavor.
• Portobello mushrooms: One of the most common mushroom varieties, portobello mushrooms are thick, sturdy and meaty, making them a versatile choice that can withstand high-heat cooking on the grill or under the broiler.
• Olive oil: Oil seasons the grill grates and prevents the sugars in the mushroom marinade from sticking. If you are debating between olive oil and extra-virgin olive oil, stick with regular. The more nuanced flavor of extra-virgin won’t be noticeable here.
• Salt and pepper: Wait until after the mushrooms have marinated to sprinkle them with salt and pepper. The seasoning will adhere to the sticky exterior and help make a nice crust.

Directions

Step 1: Marinate the mushrooms

In a large bowl, whisk together the balsamic vinegar, Worcestershire sauce, liquid smoke and minced garlic. Brush this marinade over both sides of the mushroom caps. Let the mushrooms stand for 15 minutes, turning them once. Drain and reserve the marinade for basting during grilling.

Step 2: Prepare the grill

TMB STUDIO

Using long-handled tongs, moisten a paper towel with olive oil and rub it over the grates to lightly coat them.

Editor’s Tip: Scrub the grill with a grill brush or piece of balled-up aluminum foil before oiling to remove any old cooked-on food bits.

Step 3: Season the mushrooms

Sprinkle both sides of mushroom caps with salt and pepper.

Step 4: Grill the mushrooms

TMB STUDIO

Place the mushrooms on the grill and cook, covered, over medium heat, until they’re tender, six to eight minutes, basting with the reserved marinade as they cook.

TMB STUDIO

Editor’s Tip: Flip the mushrooms occasionally to baste both sides as they cook and prevent the marinade from over-caramelizing.

TMB STUDIO

Mushroom Steak Variations

• Stuff them with feta: The natural cupped side of portobello mushrooms makes them ideal for packing with a filling like the pesto and cheese blend from our feta-stuffed portobello mushrooms recipe.
• Add a sauce or flavored butter: The marinade permeates into the mushrooms to keep them from being bland, but for even more flavor, brush the warm mushrooms with flavored butter or serve them with a bold, herbaceous sauce like Cuban chimichurri.
• Switch up the marinade: A portobello’s earthy, neutral flavor pairs well with many other easy marinade recipes instead of the smoky balsamic marinade.
• Roast the mushroom steaks: Instead of grilling, roast the marinated mushrooms on a baking sheet like in this portobello and chickpea sheet-pan supper.

How to Store Mushroom Steaks

Cooked mushrooms should be stored in a sealed storage bag or in an airtight container in the refrigerator. As they sit, they may continue to release liquid, which you can pour off before using them.

How long does mushroom steak last?

Cooked mushrooms last for three to four days in the refrigerator, or for up to two months in the freezer when stored in a well-sealed bag or container.

How do you reheat mushroom steak?

Mushroom steaks are easy to reheat in the oven, on the grill or in a skillet on the stovetop. To keep them tender and prevent the exterior from becoming leathery, quickly bake mushroom steaks in a hot oven, or broil them until they’re heated through. You can also slice or chop them and quickly cook them in some oil in a skillet to serve over creamy polenta or to stuff inside a mushroom pepper omelet.

Mushroom Steak Tips

TMB STUDIO

What’s the best way to clean portobello mushrooms?

One of the biggest mushroom mistakes is washing them. Mushrooms are super absorbent, and except for some varieties—like chanterelles, which need a little more work—you only need a damp towel to wash mushrooms. Just wipe off the dirt before cooking them.

Do you need to scrape the gills on a portobello mushroom?

The gills on a portobello refer to the dark lining on the underside of the mushroom cap. Some claim it makes the mushroom taste bitter or muddy, while others do not notice a difference. Ultimately, it’s not necessary, and scraping the gills is a matter of personal preference. To remove the gills, use a spoon with a gentle touch to avoid breaking the mushroom cap.

What can you serve with mushroom steaks?

This mushroom steak recipe is vegan, which makes it extra versatile when meal planning or serving a crowd. To keep the meal vegetarian and boost protein, try serving it with crispy baked tofu, white beans, spinach or tempeh. You can also lean into steakhouse vibes and pair it with a steak side dish like potatoes, green beans or orzo.

How else can you use a mushroom steak?

Beyond enjoying a mushroom steak as is, you can also incorporate it into your favorite recipes for a hearty twist. Layer a mushroom steak into classic comfort food for a grilled cheese and mushroom sandwich, make mushroom burgers or use it in vegetarian mushroom tacos. You can also use mushroom steaks for meat-centered recipes like grilled steak salad.

How do you store raw mushrooms?

Properly store mushrooms to ensure your mushroom steaks will taste the absolute best. Transfer them from the store packaging to a resealable food storage bag with a paper towel to absorb moisture. If you aren’t cooking them immediately, open the bag occasionally to let the air out, and look for any signs of spoilage before cooking with them.