This is one of those recipes that blow your mind. I had seen it on many other blogs and YouTube channels and although they all looked very good, I didn’t think it would be so successful. It has a texture and even a flavor reminiscent of a beef fillet.
- 4 setas portobello
- 2 cucharadas de aceite de oliva virgen extra, ver notas
- 2 cucharadas de zumo de limón
- 1 cucharada de tamari o salsa de soja
- 1 cucharadita de orégano seco
- 1/2 cucharadita de ajo en polvo
- 1/8 cucharadita de pimienta negra en polvo
- Wash the mushrooms and remove the feet. You can eat them sautéed or add them to scrambled eggs, rice dishes, pasta or any dish because they give a lot of play.
- Mix all the ingredients (except the mushrooms) in a container until they are well blended.
- Dip the mushrooms in the marinade on both sides. The ideal is to leave them at least 5 or 10 minutes on each side. The longer you leave them, the more marinade they will absorb and the more flavor they will have.
- Cook the mushrooms in a grill, grill or in a skillet (medium-high heat) for about 5 to 10 minutes per side or until golden brown. Remove from heat and serve immediately.
- We serve the portobello fillets with lime wedges and our vegan aioli without oil to which we add a couple of handfuls of parsley to give it color and flavor, but they can be eaten with another sauce or on their own because they’re so tasty.
- You can store leftovers in an airtight container in the fridge for 3-4 days.
- I have not prepared the recipe without oil, but I think it could be good substituting it with vegetable broth.
- I haven’t tried the recipe with other mushrooms, I’m sure it will work well, although I don’t think it has a texture similar to a beef fillet.
- Lemon juice can be substituted for lime juice or vinegar.
- Add your favorite spices and herbs.