Garlic-herb butter mushroom steaks are just one of those creamy, umami delights for mushroom lovers and steak enthusiasts alike.
Juicy portobello mushroom "steaks" are pan-seared in a decadent, aromatic garlic-herb butter sauce with rosemary that's sure to wow. Swap out the rosemary for any other woody herb, such as thyme or sage, for a different flavor.
– 4 portobello mushroom caps, stemmed and gills removed – 2 tablespoons extra-virgin olive oil – 3 cloves garlic, peeled and smashed – ¼ teaspoon salt
– ¼ teaspoon ground pepper – ⅓ cup unsalted chicken broth – 1½ tablespoons balsamic vinegar – 2 tablespoons cold unsalted butter, cut into piece – 2 (3-inch) sprigs fresh rosemary, plus 1 sprig for garnish
Using a paring knife, score the tops in a crosshatch pattern, about ¼ inch deep. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high until shimmering.
Add mushrooms to pan scored-side down and cook, without stirring, 3 minutes. Sauté, without stirring for about two minutes, until the garlic is golden brown on the bottom and the mushrooms start releasing their liquid. Flip the mushrooms, sprinkle with ¼ teaspoon each of salt and pepper.
Add ⅓ cup broth and 1½ tablespoons vinegar; cook, uncovered, over medium-low, shaking the pan from time to time, until mushrooms are tender, about 3 to 4 minutes. Mix together 2 rosemary sprigs with 2 tbsp butter.
Over medium-high heat, stir mixture, tilting pan to sputter sauce and baste mushroom steaks with melted butter, until just starting to thicken, about 1 minute.
Garnish with rosemary if using.