Ingredients
  • For the caramelized onions:
  • 4 Tbs. vegetable oil, divided
  • 2 large onions, thinly sliced
  • 1 tsp. garlic powder
  • ½ tsp. black pepper
  • Kosher salt to taste
  • For the steaks:
  • 4 Portobello mushroom caps with stems
  • 6 Tbs. vegan butter, divided
  • 1 shallot or ½ onion, minced
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 2 Tbs. Dijon mustard
  • 3 Tbs. tomato paste
  • 3 Tbs. balsamic vinegar
  • 2 tsp. vegan, gluten-free Worcestershire sauce
  • or 1 Tbs. gluten-free soy sauce
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • ½ tsp. black pepper
  • 2-3 cups vegetable broth
  • Kosher salt to taste
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Add the onion slices and saute until just starting to soften. Lower the heat to medium and season with garlic and black pepper. Cook, tossing often, until the onions have shrunken and browned considerably. It should take about 20-30 minutes. Season with salt, remove from the heat, and set aside.
  2. Clean the gills out of the mushrooms and slice off the stems. Chop up the stems and reserve. In a large saute pan that has a lid, heat 2 Tbs. vegan butter over medium-high heat. Place the mushroom caps in the butter. You may have to cook them in batches. Sear the caps until just browned and softened, about 3 minutes per side. Transfer to a plate and set aside.
  3. Add the remaining butter to the pan and saute the shallot or onion for 3 minutes or until softened. Add the garlic and cook for another minute. Pour in the wine and allow it to mostly cook out, about 4-5 minutes.
  4. When most of the wine has evaporated, whisk in the mustard and tomato paste. Cook for a minute to activate the flavors. Add the balsamic vinegar and the Worcestershire sauce (or soy sauce). Whisk to combine. The sauce should already taste meaty. Mix in the thyme, paprika and black pepper.
  5. Add in the broth and bring the sauce to a boil. Lower the heat to medium-low and simmer until the liquid reduces somewhat, about 15 minutes. Return the mushroom caps to the pan and cover. Let cook for 5 minutes, gently turn the caps over and cook another 5 minutes.
  6. Remove the caps from the sauce and turn off the heat. Melt 2 Tbs. vegan butter into the sauce. Serve the mushroom steaks on plates topped with the caramelized onions and jus.