Tender, juicy and meaty mushroom steaks served with a Stilton and sour cream sauce that comes together in no time. This easy recipe has something for everyone, whether low-carb, vegetarian, both or neither.
2 Portobello (large flat) mushrooms
For the Marinade
3 tablespoons olive oil
1 teaspoon soy sauce or liquid amino’s
1 teaspoon onion powder
1 teaspoon garlic powder
Ground black pepper (to taste)
Sea salt (to taste)
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
Remove the stems from the mushrooms. Combine the oil and seasonings and brush to coat the mushrooms. Leave the mushrooms in the remaining liquid to marinade for 10 minutes.
Heat a griddle pan or a George Foreman grill, place the mushroom steaks on the hot grill and cook until soft and lightly charred.
Alternatively, heat in the oven at 200°C for approximately 30 minutes.
For the Sauce
Combine 100g of sour cream, 50g of crumbled Stilton or blue cheese, ½ teaspoon mustard powder and ½ teaspoon of black pepper. Heat gently, stirring continuously until smooth. If the sauce is too thick, adjust the consistency by adding a little of the cooked mushroom juices.