Portobello Mushroom Steak and Polenta Chips with Béarnaise Sauce

Mushrooms are fabulously meaty in texture, so I don’t think it’s too much of a stretch to turn hefty portobello mushrooms into portobello steaks. The trick here is to cook the mushrooms in a medium hot pan, to get a nice sear on the outside, which adds to the allusion of steak.

POLENTA CHIPS:
4 cups vegetable stock
1 cup instant polenta
½ cup grated parmesan
2 tbs olive oil
sea salt

BEARNAISE SAUCE:
1 tbs minced shallot
2 tbs fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised
2 tbs white wine vinegar
2 tbs white wine
1 tsp peppercorns, crushed or bruised
3 egg yolks
1 tbs water
220g (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes
Salt
Freshly milled white or black pepper
¼ to ½ lemon, juiced

MUSHROOM STEAKS:
4 – 6 extra large portobello mushrooms, cleaned and stalks trimmed so that the mushrooms sit flat stalk side down
1 tbs olive oil
salt and pepper

View the full recipe at Delicious Everyday →