Mushroom 'Steaks' in Butter-Cream Sauce
This rich and indulgent dish is quick and easy, especially if you've pre-roasted your portobello mushrooms. Serve with steamed rice for a comforting dinner ready in just 20 minutes.
Ingredients
- 2pieceroasted portobello mushrooms
- 1pieceonion, finely chopped
- 3clovegarlic, minced
- 1tspchili flakes
- 1cupcooking cream
- 1pieceKnorr chicken bouillon cube
- 1cupwater
- Butter or oil
- Salt to taste
How to make Mushroom 'Steaks' in Butter-Cream Sauce
Sauté the Base
Heat a pan over medium heat and melt a generous amount of butter or oil, then add the mushrooms
Add the chopped onions and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and chili flakes, cooking for another 30 seconds until fragrant.
Create the Sauce
Add the cooking cream to the pan, stirring to combine.
Dissolve the chicken bouillon cube in 1 cup of water and pour it into the pan.
Stir well and season with salt to taste.
Reduce the heat to low, cover the pan, and let the mixture simmer for 5-7 minutes.
Allow the liquid to reduce and the sauce to thicken, stirring occasionally.
Place the mushroom "steaks" on a plate and spoon the creamy sauce generously over them.
Serve hot with steamed rice or crusty bread for a complete meal.
Tips & Tricks
If roasting mushrooms fresh, brush with oil, season with salt, and bake at 200°C (400°F) for about 15-20 minutes until tender.
Use plant-based cream and vegetable stock for a fully vegan dish.
Sprinkle with fresh parsley or chives for added flavor and color.
