Hangry Mushroom Recipes Mushroom Steaks with Spinach and Cauliflower

Mushroom Steaks with Spinach and Cauliflower

A perfect dish from your own veggie garden with these Mushroom Steaks with Spinach and Mashed Cauliflower meal, ready in less than an hour!

If you are a vegetarian who has just cut out meat from your diet and are searching for tasty and nutritional alternatives, we have got you covered with this tasty mushroom steak dish served with spinach and cauliflower.  

This recipe consists of so many toothsome ingredients, such as rosa and sun-dried tomatoes, chilly sauce, and parmesan cheese, but the star of this dish are the mushrooms, which are spiced and marinated for an hour until the flavours have developed. They are then fried on a pan and ready to serve with the cauliflower mash and spinach. This recipe calls for brown mushrooms, but we would recommend Portobello mushrooms if you are looking for that lovely, deep umami flavour. The natural flavour of the mushrooms combined with its ‘meat-like’ texture acts as an appropriate substitute for an actual beef steak. It has the texture of meat, but is still light and easy to eat. 

An absolutely necessary step that is required to make this meal is to make sure that the mushrooms go onto the pan on high heat, or they will not sear properly and therefore not lock in the flavours from the marinade.  

If you are a vegan and are looking to cut out animal products completely, replace the parmesan cheese for a vegan cheese and enjoy a completely green meal! 

Mushrooms Steaks with Spinach and Mashed Cauliflower

Mushrooms Steaks with Spinach and Mashed Cauliflower

A perfect dish from your own veggie garden with these Mushroom Steaks with Spinach and Mashed Cauliflower meal, ready in less than an hour!
Prep Time: 30 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: Global
Diet: Vegetarian
Keyword: Vegetarian
Servings: 6
Author: Irene Muller

Ingredients

  • 250 g brown mushrooms
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ¼ cup red onion diced
  • 2 cloves garlic minced
  • ¼ cup sun-dried tomatoes diced
  • 200 g mini rosa tomatoes
  • ½ tsp dried oregano
  • ½ tsp whole black peppercorns
  • ¼ cup chilly sauce
  • 200 g spinach washed and shreddedSmall cauliflower
  • ½ cup parmesan cheese coarsely grated
  • 1 tsp fresh thyme and thyme for garnishing
  • salt and freshly grounded pepper
  • 1 tbsp butter
  • ½ tsp garlic powder

Instructions

  • De-stem the mushrooms.
  • In a large bowl, combine mushrooms, olive oil, vinegar, red onion, garlic, oregano, diced sun-dried tomatoes, rosa tomatoes, chilly sauce, and thyme. Season with salt and pepper, to taste.
  • Transfer to an airtight container and place in the refrigerator for at least 1 hour.
  • Place a large frying pan on high heat. Add the gills of the mushroom up to a frying pan, cover with a lid or baking paper. Simmer for 10 minutes.
  • Turn the mushrooms over, add the marinade and give them another 5 – 10 minutes before serving.
  • Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. 
  • In the same pot, heat the butter over medium-high heat. 
  • Blend cauliflower and garlic in a food processor on a high setting until smooth.
  • Transfer blended cauliflower into the pot with the garlic.
  • Slice the mushrooms, arrange the spinach, garnish with the mashed cauliflower, and sprinkled with cheese and thyme.
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