Salisbury Portobello Steaks with Onion Gravy


Growing up, we often had salisbury steaks as it was a staple in my household. It was comfort food. Now that I’m on more of a health kick, I decided to modify the old traditional Salisbury steak for an equally satisfying and delicious mushroom version. I will be making this again next time I get the craving for a taste of home.

Salisbury Portobello Steaks with Onion Gravy
Serves 2
4 Large Portobello mushrooms
1 clove garlic
1/2 yellow onion
1 TBSP mirin
1 TBSP earth balance (or butter)
1 TBSP flour
1 cup vegetable broth
1 1/2 tsp worcestershire sauce
1 TBS Marsala cooking wine
1 tsp dried thyme
Salt and Pepper to taste
Olive oil
Clean the mushrooms and carefully remove the gulls with a spoon.
Heat 1 TBSP olive oil in a large skillet on medium heat. Add garlic and onions and saute about 4 minutes. Add mirin and saute another 5 minutes. Add flour and stir into a thick roux. Add broth, worcestershire, marsala, thyme and a pinch of salt and pepper and stir until well mixed.
Add mushrooms facing down and cook about 10-15 minutes until tender but not falling apart, turning occasionally to coat. Serve with the gravy.
If you want to give it even more flavor, go through all of the steps and for the final step, cook just five minutes. Remove from heat and store the mushrooms in the gravy overnight in the refrigerator. Simply add back to the pan to reheat through, about 5-7 minutes to serve. Also, this would work well with baked or mashed potatoes or over egg noodles.

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