Cannatarian Portobello Steaks 2 - 3 servings
Chef
Buz
15 - 20 minutes
@medibles_ok
Twist one up and Let’s get cooking
INGREDIENTS
Good day and happy new year to all my canna chefs out there, it’s hard to believe that it’s 2022 already. I hope everyone had a safe and enjoyable holiday season this year. Mine was packed full of fun times and cool places. I know this year I will be doing a lot more traveling and spending time with family and friends. These last couple of years, I’ve really not had a lot of time to spend with them, so this year will be different. This first month’s recipe is for a close friend of mine Jerry, he has been wanting a good veggie recipe and I love making these portobellos with red wine sauce. I swear it’s as good as a steak, maybe even better, you can decide, my Cannatarian Portobello Steaks with Red Wine Reduction. So grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!
RED WINE REDUCTION SAUCE
PORTOBELLO STEAK
½ cup Red Wine
3 Portobello Mushroom
½ cup Vegetable Stock
½ cup Balsamic Vinegar
(Beef Stock for non vegetarian)
1 tbsp. Red Wine Vinegar
¼ cup Shallots minced
2 tbsp. Canna Olive Oil
1 Garlic Clove minced
1 ½ Garlic Cloves minced
1 tbsp. Rosemary chopped
½ tsp. Basil
2 tbsp. Butter
¼ tsp. Ground Black Pepper
Small amount of olive to coat pan
Pinch Salt
DIRECTIONS 1. First, remove the stems and chop them up, next combine all the ingredients, except the Portobello, and mix together well, place in a large bag and then add the Portobello mushrooms, making sure they are well coated. 2. Refrigerate for 12-24 hours. Remove from the marinade and cook over the grill, stem side down, about 4-5 minutes then flip and cook for another 4-5 minutes, the portobello should be tender. 3. Once cooked, remove from the grill and slice, plate with a red wine reduction. 4. This is one of my favorite sauces for steak, it’s quick, easy and has great flavor, and will complement the portobello nicely! First, lightly coat your pan with olive oil, then over medium heat cook the shallots until they become transparent, then toss in the garlic, cook the garlic for a couple of minutes. Just until it becomes fragrant, be careful not to burn it. Now add the red wine and stock and reduce it by a little more than half, 3-5 minutes. Now stir in your butter and rosemary and turn down to medium to low heat and cook for about another 2-3 minutes. Season with a pinch of salt. If you want a smooth sauce
COOKING with a
BUZ
strain out the shallots and garlic. Now take the plated slices of portobellos and drizzle a little sauce over them and it’s ready to serve, as a true chef!
thechronicmagazine.com
JANUARY 2022
34
