Portobello Mushroom Steak With Garlic Butter Recipe 445

Steps:

• In a small frying pan over medium-high heat, warm the olive oil. Add the mushroom, rounded side down. Season the grill side liberally with salt and pepper and reduce the heat to medium-low. Cook for 5 minutes, then turn, season with salt and peopper, and cook, turning every 5 minutes, until tender and well browned on the rounded side, about 15 minutes longer. Transfer to a cutting board. Remove the frying pan from the heat. Let cool for a minute or two, then add the butter, garlic, and parsley. Swirl the pan to melt the butter and cook the garlic briefly; if the pan has cooled too much, return it to low heat until the butter melts. Cut the mushroom into slices. Add any mushroom juices to the frying pan. Transfer the mushroom slices to a warmed dinner plate. Pour the garlic butter over them.

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Steps:

• Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
• Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
• Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.