Portobello Mushroom Steaks on a Potato and Sweet Potato Hash
This is a fabulous dish for those of you who are craving something meaty and savory. A thick, juicy, Portobello mushroom can satisfy any carnivorous craving. Add a little potato and sweet potato hash and a side of sautéed kale, and you’ve got yourself a meatless, meat and potatoes kind of meal.
4 tbsp. olive oil
4 large Portobello mushrooms – wash and remove stems
2 large sweet potatoes – peeled and cubed
2 large potatoes – peeled and cubed
1 large onion – diced
2 cloves garlic – minced
1 tsp fresh thyme – minced
1 tsp. black pepper
Salt to taste
Potato Hash – Heat 2 tbsp. olive oil in a large skillet, high heat. Brown the sweet potatoes and the potatoes. Once the potatoes are beginning to soften (15 minutes or so) add the onions and lower the heat to medium-high. Cook until the potatoes are almost done, then add the garlic, thyme, and pepper. Lower the temperature to simmer.
Mushrooms – Heat 2 tbsp. olive oil in a large skillet, high heat. When the oil is hot, add the mushrooms, bottom side down. When the mushrooms begin to release their water, flip them. Grind some fresh pepper over the bottoms. When the tops are brown, flip again. Grind pepper on the tops. Cook until they feel spongy when you push down on them. Cook time is 10-15 minutes, depending on the size of the mushrooms.
1 tbsp. olive oil
½ of a 16 oz. bag of baby kale
Salt and pepper to taste
Heat the oil in a large skillet on high heat. Add the kale when the oil is hot. Salt and pepper to taste. Stir the kale around the pan until it wilts and begins to get crisp on the edges.
Cooking kale is similar to cooking spinach. You need to put more in the pan than you think you’ll need because it shrinks.
Dinner serves 2-4 people.