This website stores cookies on your computer. These cookies are used to collect information about how you interact with our website and allow us to remember you. We use this information in order to improve and customize your browsing experience and for analytics and metrics about our visitors both on this website and other media. To find out more about the cookies we use, see our Privacy Policy - The Giorgi Companies, Inc.

 

If you decline, your information won’t be tracked when you visit this website. A single cookie will be used in your browser to remember your preference not to be tracked.

Do Not Sell My Personal Information Reject Cookies Accept Cookies
Adjust
Contrast
  Toggle mobile menu
 

Portabella "Steak Frites"

A vegetarian twist on a classic French dish featuring portabella mushroom caps.

Author: Melissa d'Arabian

 

Cook Time: 40 minutes

What You Need

“Frites”

  • 1 large red-fleshed sweet potato or yam, peeled
  • 1 tablespoon olive oil
  • 1/8 teaspoon smoked paprika (or other spice of choice)
  • pinch of salt

“Steak”

  • 2 Portabella mushroom caps, stem and gills removed
  • 1 tablespoon olive oil
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon granulated garlic
  • pinch of salt

1 tablespoon butter, softened

1 green onion, chopped

Squeeze of lemon for serving, optional

What You Do

  1. Make the “frites” first. Preheat the oven to 425F.
  2. Cut the peeled sweet potato into ½” planks, and then cut again into ½” sticks (the shape of fries).  Place in a medium bowl, and toss with the olive oil, smoked paprika and salt until coated.  Place on a parchment-lined baking sheet in a single layer and bake until fries are golden, about 25-20 minutes, turning with tongs halfway through.
  3. While the frites are cooking, coat the mushroom caps with olive oil, smoked paprika, garlic and salt and let sit for flavors to soak in for 10-15 minutes.
  4. Heat a cast iron (or other heavy skillet or outdoor grill) to medium high heat.  Place the mushroom caps, rounded side down into pan, and let them cook until they start to soften, about 3-5 minutes.  Flip the cap over and cook until tender, another 2-3 minutes.
  5. Meanwhile, make a quick compound butter: stir the butter and green onion together.  Once the mushroom caps are cooked, plate with rounded side down on the plate.  Spoon some onion butter on the hot mushroom cap and let it melt.  Squeeze a little lemon juice on top if desired.  Serve with the cooked frites on the side.
Share: