MAKES 4 TO 6 SERVINGS
These delicious mushroom steaks taste and look much like a conventional steak, making a great substitute for a meat entrée. I like to serve this snazzy dish for dinner parties, but it is easy enough to make for a weeknight meal, too!
3 1/2 tablespoons extra-virgin olive oil, divided, plus more as needed
6 large (or 8 medium) portobello mushrooms, washed and stems removed
2 tablespoons tamari
1 tablespoon finely minced fresh ginger
2 cloves garlic, minced
1 tablespoon Anderson’s Pure Maple Syrup
1/16 teaspoon cayenne pepper
Line a rimmed baking sheet, large enough to accommodate a single layer of the mushrooms, with unbleached parchment paper. Brush about 1/2 teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill-side up on the prepared baking sheet.
To make the marinade, put 21/2 tablespoons of olive oil and the tamari into a small bowl and briskly whisk to combine. Add the ginger, garlic, maple syrup and cayenne pepper and whisk to combine. Spoon an equal amount (about 2 teaspoons or so) of the marinade evenly over the gills of each mushroom. Cover with foil and refrigerate for 30 minutes to 1 hour to let the flavors marry.
Preheat the oven to 375 degrees F. Bake the mushrooms for 35 to 50 minutes (see note) or until they are almost soft. Remove the foil and bake for an additional 10 to 12 minutes, or until the mushrooms are golden and becoming caramelized.
Let the mushrooms rest at room temperature for 5 minutes. Transfer each mushroom onto a cutting board and cut into thick slices, on the bias. Serve 1 to 2 mushrooms per person, with rice, quinoa, or potatoes and a green veggie on the side.
CHEF’S NOTE: Baking time will vary depending upon the thickness of your mushrooms. Thinner mushrooms will require a shorter baking time, while thicker mushrooms will need to bake longer.