Portobello Steaks with Chimichurri + Wine Pairing
I love all mushrooms. They are versatile, meaty, sometimes earthy, sometimes almost sweet...they're just amazing. Mushrooms are a great meat replacement for anyone who prefers a more "whole foods" approach, avoiding processed alternatives like Gardein, Boca, Morningstar, etc. I enjoy those meatless alternatives on occasion too, but it's great to have options!
These tasty marinated mushroom caps are great cooked in a cast iron pan or skillet, or you can even throw them on the grill. Marinating these shrooms gives them a rich smokey, sweet, and salty flavor. Be mindful when marinating that you don't leave them soaking up the marinade too long (like overnight), or they will become too salty to enjoy. The chimichurri cuts through the richness of these babies with the perfect amount of acid.
When it came down to a wine pairing, I knew I wanted to use something from Argentina since that's the motherland of chimichurri. The deep, inky purple color of this Malbec surprised me when I first poured it. More oaky than sweet, this smooth wine tastes like an oaky ripe blueberry. The smoky flavors of the portobello are matched up, but not clashing, in this classic Malbec.
The Malbec I paired this recipe with is 2017 Zolo (Medoza, Argentina). I found it at my local grocery store and recommend you try it, too. You can certainly use another Malbec that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Portobello Steaks with Chimichurri
Prep Time: 5 mins Cook Time: 10 mins Total Time: 2-6 hrs 15 mins
· 4 Portobello mushrooms
· ¼ cup tamari or soy sauce
· 2 tablespoons pure maple syrup
· 3 tablespoons olive oil
· ½ teaspoon liquid smoke
· 4 cloves garlic, minced
· 1 tablespoon onion powder
· salt and pepper, to taste
· 1/2 cup olive oil
· 2 tablespoons red wine vinegar
· ½ cup parsley, finely copped
· 3 cloves garlic, finely minced
· 1 tablespoon red chili, finely chopped and seeds removed
· 1 teaspoon dried oregano
· 1 teaspoon coarse sea salt or kosher salt
· ½ teaspoon fresh ground black pepper
1. Remove the Portobello mushroom stems. In a large bowl, mix the soy sauce, maple syrup, olive oil, liquid smoke, garlic, onion powder, salt, and pepper. Once well combined, add the mushrooms into the marinade and toss them to coat each mushroom cap well.
2. Cover in plastic wrap and leave to marinate in the fridge for 2-5 hours, tossing the mushrooms every once in a while to coat all sides.
3. While the mushrooms are marinating, make the chimichurri. Mix all chimichurri ingredients together in a bowl and allow to sit and develop flavor while you marinate and prepare the Portobello steaks.
4. When the mushrooms are done marinating, warm your skillet, cast iron pan, grill, or grill pan over high heat. Cook the mushrooms for about 4 minutes on each side, brushing tem with the marinade left in the bowl while cooking.
5. When the mushrooms are cooked through and have a nice browned color (or grill marks if you used a grill), remove from heat, slice, top with a couple tablespoons of chimichurri and serve warm!