Mushroom Steaks with Peppercorn Sauce

Medium rare? No problem

Proving to you plant based eaters that you can still do steak date night being a vegan trust me. The best thing about this dish was when my boyfriend text to say he fancied meat for dinner (which he does occasionally, and I cook it for him no problem), I text back saying ‘course, I’ll grab you some’ then described what I was making (this dish), to which he responded ‘oh that sounds good, I’ll have that. Don’t worry about the meat’ HALLELUJAH. 1. I don’t have to cook two separate meals, and 2. He chose my vegan dish over meat!

The Homemade Steak Seasoning is vegan and therefore gives the Portobello mushroom steaks an almost steak-like flavour! This dish is completely free from meat and dairy.

The homemade peppercorn sauce is to die for, I love how thick you can make the soya cream. I love peppery thinks, but if you’re not the biggest fan (like Tom) then I’d recommend halving the amount of ground peppercorns. From raw ingredients to a cooked meal in 20 minutes, this fancy meal can even be whipped together on nights that you’re in a rush.

Tell me something you can’t create with mushrooms?

feeds 2 people
takes approx. 20 minutes in total.

Ingredients
8 Portobello mushrooms (sliced)
3 tablespoons of Olive oil
3 tablespoons of Steak Seasoning (I used Tesco, it’s vegan!)
Sweet Potato Mash
Asparagus tips
Tenderstem Broccoli

For the Peppercorn Sauce 
1 tablespoon of whole peppercorns
1 Shallot (finely diced)
250ml of soya cream (I used Alpro like I did in my Vegan Gnocchi Mushroom Bake)

Method
1. Slice your mushrooms and marinade in bowl with olive oil and your steak seasoning. Ensure the mushrooms are evenly coated. (leave to marinade for 10 minutes or so if you have the time).
2. In a saucepan over a medium heat add a drizzle of oil and your diced shallot. Sauté for a couple of minutes before adding in your soya cream and peppercorns. Let simmer and thicken with the occasional stir for approx. minutes.
3. In another pan over a medium heat add your marinated mushrooms and cook for a couple of minutes on each side.
4. Serve on a bed of your sweet potato mash, asparagus, tenderstem broccoli and then drizzle (or drown after taking the photo) with your homemade peppercorn sauce.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats

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