Let me preface first with that I’m the furthest thing from a mushroom person. I pick them out of everything, I just can’t handle the texture. My friend Mary of Nom Yourself insisted she could make a portobello steak that even I could make. We never got around to that challenge so I took it upon myself. I marinated mushrooms in a combination of coconut oil, balsamic vinegar, thyme, tarragon, and salt and pepper.I then seared it over a hot pan, and wouldn’t you know, it was really good. Maybe I’m not a total mushroom convert but this is definitely in the meal rotation.
We served ours with mashed cauliflower, caramelized onion gravy, and roasted brussel sprouts for one hearty, but not heavy, meal.