Walnut Coffee Portobello Steaks with Roasted Potatoes
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Dinner, Main Course
Cuisine: American, Vegan, WFPB
Keyword: Walnut Coffee portobello steaks
Servings: 4
Calories: 478kcal
Ingredients
1lbbaby potatoeshalved
4large portobello mushrooms
2tbspolive oil
1tbspbalsamic vinegar
saltto taste
pepperto taste
For the walnut coffee sauce:
3tbspolive oil
3shallotsdiced
4garlic cloveschopped
1cupwalnuts
1 ¼cupblack coffee
½tspsalt
½tsppepper
1tspwhite miso paste
1tspbalsamic vinegar
Instructions
Preheat oven to 400F. Line two baking sheets with silicone liners.
Spread the potatoes on a baking sheet. Place in the oven for 10 minutes.
In the meantime, brush the portobellos with oil and balsamic vinegar. Sprinkle with salt and pepper and place gills side down, on another baking sheet. Place in the oven. Bake along with the potatoes for 20 -25 minutes until tender.
In the meantime, saute the shallots and garlic in non-stick pan over medium heat for about 4-5 minutes, stirring often. Add the walnuts and cook while stirring for 2 minutes. Pour in the coffee to deglaze.
Pour all the contents of the pan into a blender, add the salt, pepper, miso paste, balsamic and blend until smooth. Set aside.
To serve, slice the mushrooms, drizzle generously with the sauce, serve with the roasted potatoes.