Portobello Steak Salad w/ Blue Cheese
Portobello Steak Salad w/ Blue Cheese
If you think salads are not robust and filling enough then this is the salad for you! It has a wonderful mixture of flavors from the pickled Onions, creamy Avocado, Vegan Blue Cheese and the meaty, steak seasoned Portobello Mushrooms. It makes for a perfect meal or can be enjoyed as a side to accompany a main dish. Vegan Blue Cheese is relatively new so if you have trouble finding it you can sub Vegan Feta. (If you prefer you can make your own Tofu Feta. Click here for the Tofu Feta recipe)
Serves 4
Ingredients
4 large Portobello Mushroom Caps
1 head Butter Lettuce (or lettuce of choice)
1 pint Cherry Tomatoes cut in half
1 large Avocado sliced
1/2 cup (112 g) Vegan Blue Cheese or more to taste ( I used Follow Your Heart)
Mushroom Steak Marinade
3 Tbsp (45 ml) Balsamic Vinegar
2 Tbsp (30 ml) Avocado Oil
1 Tbsp (15 g) Montreal Steak Seasoning (or any steak seasoning)
couple dashes of Liquid Smoke
2 tsp (10 ml) Vegan Worcestershire Sauce
1/2 tbsp (7.5 ml) Tamari or Light Soy Sauce
Pickled Onions
1 whole Red Onion sliced thin
3/4 cup (177 ml) Water
1/4 cup (60 ml) plus 1 Tbsp (15 ml) Apple Cider Vinegar
1/4 cup (60 ml) plus 1 Tbsp (15 ml) Rice Vinegar
2 1/2 tsp (12.5 g) Sugar
1/4 tsp Salt
To make the Pickled Onions: Slice the Onion into thin slices and fit them into a clean jar with a lid (it’s ok to cut the slices in half if needed).
In a small pot, combine the water, vinegars, sugar and salt and place on medium heat. Simmer the mixture until the sugar has completely dissolved. Pour the liquid over over the Onions and allow to cool before sealing the lid and placing in the refrigerator for a minimum of an hour but even better for 24 hours or longer.
Balsamic Vinaigrette:
Mix together 1/4 cup (60 ml) Balsamic Vinegar, Salt & Pepper to taste, 1 Tbsp (15 ml) Maple Syrup, 1 Tbsp (15 g) Dijon Mustard. Once combined slowly add in about 1/4-1/3 cup (60 - 79 ml) of good Olive Oil and whisk until combined.
Directions
1. Combine the ingredients for the mushroom marinade and mix well. Brush both sides of the mushroom caps well. Make sure to coat all of the gills underneath. Allow the mushrooms to sit for 5-10 minutes.
2.Heat a skillet or cast iron pan to medium heat. Place the mushrooms two at a time cap side down and cover the pan for 5 minutes. Flip the mushrooms and cover for another 5 minutes. Remove the cover and place a press or another heavy pan on top of the mushrooms. Allow them to cook for another 3-4 minutes. Flip and repeat. Remove from the heat to rest before slicing into thick slices. Set aside.
3. Prepare the salad by giving the lettuce a rough chop. Place into individual bowls/plates or onto a platter to serve family style.
4. Slice the avocado and add it to the lettuce. Add the slices of mushroom and the cherry tomatoes. Add the pickled onions and sprinkle in the blue cheese. Season with salt & pepper to taste.
5. Serve with a blue cheese dressing or a light balsamic vinaigrette.
Note: I used the blue cheese dressing from Follow Your Heart mixed with a couple of tbsp of their blue cheese and a couple of tbsp of water.
