Portobello Steaks With Mashed Celery Root Recipes

PORTOBELLO STEAKS WITH MASHED CELERY ROOT

Steps:

• Preheat the oven to 350˚F.
• Overnight, or several hours in advance, make the marinade and set it aside.
• Remove the stems from the mushrooms, then use a fork to remove the gills. Do so by gently scraping in the direction of the gills about 1/8-inch deep. Set the mushrooms top side down in a baking dish and pour the marinade over them. Let them sit for at least 20 minutes or up to 8 hours.
• While the mushrooms marinate, place the whole celery root into a glass baking dish with about 1/4 inch of water in the bottom. Cover the dish with tinfoil and roast the root in the oven for 45 minutes to 1 hour. Remove the tinfoil and allow the root to cool until you can handle it with your hands.
• Use a knife to peel away the celery root skin, then roughly chop the root and place the pieces into a food processor. Purée the root with the horseradish and coconut butter, and add enough almond milk for the mixture to reach a mashed potato-like texture and consistency. Season with sea salt then fold in the chopped scallions. Set aside and keep warm.
• Place the mushrooms onto a baking dish and cook in the oven until tender, about 10 to 12 minutes.
• Slice the mushrooms then set them on top of mounds of the celery root mash. Enjoy with garlicky greens or roasted asparagus.

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.