“All mushrooms are edible, but some only once in a lifetime”.
I love mushrooms – picking, cooking, eating. Truth be told, I really wish I could go picking them all year round. On the other hand – cooking some exotic kinds that are found in stores is also an interesting experience in search of new recipes. Now portobellos probably do not qualify as an exotic kind since they can be found at almost any store. And I do find them very versatile – sliced, diced, pan seared, grilled or cooked in any other shape and form. Some of my top favorites – whole grilled and served as a steak or in a burger or sliced and pan seared in butter and used as the core ingredient in grilled sandwiches.
While staying at home during quarantine, sometimes the dinner choices are based on what’s available at home. So now it was time for the portobello steaks with potato purée and avocado chimichurri to make it more interesting.
Ingredients (serving 2):
- 4 portobellos
- 6 potatoes
- 2 garlic cloves
- 2-3 tablespoons butter
- Salt and pepper
- 3/4 cup fresh cilantro
- 1 tablespoon fresh oregano
- 1 garlic clove
- 3 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 avocados, diced
- First prepare the chimichurri. Using a food processor blend cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt and pepper until smooth. In a separate bowl mix the diced avocado with the blended ingredients. Be gentle with the mixing so you don’t mush the avocado.
- Boil the potatoes and once done mash them with 2 finely chopped garlic cloves and a few tablespoons of butter. Add salt to taste.
- Grill the portobellos. The weather now is far from inviting to fire up the grill outside, so I used a grill pan. A bit of butter and 4-5 minutes grilling per side. Season with salt and pepper.
- Remove portobellos from the grill, serve with the puree and the chimichurri.