Perplexed Portobello Steak with Mushroom Puree & Mushroom Crudo

When I shared with you Lamb Sausage recipe, I received so many requests to share another recipe which you can serve your guests. So today I will be sharing with you Portobello Steak with Mushroom Puree & Mushroom Crudo recipe.

Portobello Steaks Recipe


  • 3 Portobello Mushrooms
  • 2 small Onion, diced
  • 1/2 whole Garlic Cloves, minced
  • 4 tablespoon Balsamic Vinegar 
  • 2 tablespoon White Wine
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • 1 tablespoon Extra-Virgin Olive-Oil


  1. Remove the stems of the mushroom and preheat the pan to start cooking this recipe.
  2. Add a little bit of onion and some garlic and cook for 3 minutes over high heat.
  3. Add remaining ingredients, except for the mushrooms, and turn to medium.
  4. When the ingredients turn golden brown add the mushrooms.
  5. Turn the mushrooms upside down and add more oil if required to avoid burning.
  6. Put the mushrooms on the plate and put the juices in the pan on top of it.

Stuffed Mushrooms

Mushroom Puree


  • ½ pound Crimini Mushrooms, finely diced
  • ½ pound fresh Shiitake Mushrooms, trimmed and finely diced
  • 2 Shallots, minced
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 teaspoon minced fresh Thyme Leaves
  • ½ cup Vegetable Stock
  • 1 tablespoon Sherry Vinegar
  • Salt, to taste
  • Freshly Ground Black-Pepper


  1. Heat a sauté pan over medium-high heat and add oil and butter.
  2. Sauté the shallots until translucent, about 1 minute.
  3. Add the mushrooms and thyme; sprinkle with salt and pepper, and cook over moderate heat for until the mushrooms’ liquid evaporates about 10 minutes.
  4. After this pour some vinegar and keep it on low flame for 5 mins.
  5.  Carefully transfer mixture to a blender and puree until it reaches a smooth consistency, but still thick.
  6. Refrigerate until ready to use.

Mushroom Crudo


  • ½ cup Mushrooms, thinly sliced
  • ¼ cup Red Onion, finely diced
  • 1 teaspoon Garlic, finely chopped
  • 2 tablespoons Green Garlic, finely chopped
  • 1 tablespoon Parsley, finely chopped
  • 1 teaspoon Sherry Vinaigrette
  • 3 tablespoons Extra-Virgin Olive Oil
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste


In a bowl, combine mushrooms, onion, garlic, parsley, and vinaigrette.  Steam in olive oil and stir well.


  1. Place a layer of Mushroom Puree on the bottom of a plate.
  2.  Layer with Portobello Steak and top with Mushroom Crudo.
  3. Serve with Roasted Yukon Gold Potatoes and Ketchup or any other sauce as per your taste preference.

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