RECIPES TO NOURISH LIFE / MAIN COURSES
Portobello Steaks with Roasted Roots & Vegan Béarnaise
Savory roasted portobellos, caramelized root vegetables and a silky tarragon-cashew sauce.
Serves: 2 | Time: 20 minutes preparation · 35 minutes cooking
Ingredients
- 2 large portobello mushrooms, cleaned
- 1 tbsp tamari
- 1 tbsp olive oil for mushrooms, plus 1 tbsp for vegetables
- 1 tsp smoked paprika
- 2 carrots, 2 parsnips and 2 small beets, cut into even pieces
- ½ cup raw cashews, soaked in hot water 20 minutes
- ½ cup warm water, plus more as needed
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp finely chopped fresh tarragon
- Salt and pepper
Preparation
- Heat oven to 200°C / 400°F. Toss root vegetables with olive oil, salt and pepper. Spread on a baking tray and roast 30–35 minutes, turning halfway.
- Mix tamari, olive oil and smoked paprika. Brush over mushrooms and place gill-side up on a separate tray. Roast for 18–22 minutes until tender.
- Drain cashews and blend with warm water, lemon juice, Dijon and a pinch of salt until very smooth. Stir in fresh tarragon; warm gently if desired.
- Arrange mushrooms and vegetables on warm plates and spoon over the béarnaise-inspired sauce.
Chef Marie’s Note
Roast mushrooms separately from the roots: they release moisture and need less cooking time. Fresh tarragon gives the sauce its characteristic aromatic finish.
At the Table
Serve with peppery arugula or steamed green beans.
Simple ingredients. Precious moments. Made with love.