Roasted Portobello Mushrooms with Walnut Coffee Sauce- a healthy delicious, vegan version or “steak and gravy” – but plant-based & quick, easy and delicious! Serve as a vegan main dish with cauliflower mash or roasted garlic mashed potatoes! Or try using Smoked Mushrooms!
After the holidays this year, Brian and I decided to try to eat mostly plant-based meals for the month of January, just to give our bodies a little break. Lots of soups and stews happening around here and of course healthy fresh buddha bowls and vegan salads! But because it is still so cold here, we’ve especially been craving heartier cozy meals too.
This is how this recipe for Roasted Portobello Mushrooms with Walnut Coffee Sauce came to be. Served over a bowl of creamy cauliflower mash, it is rich and heavenly, a “stick-to-your-bones” kind of meal, while remaining completely vegan. It is also a snap to make.
(And don’t the let the “coffee” part scare you. You can’t actually taste the coffee at all- but it does add a degree of depth and nuance that adds delicious umami flavor. But no, nothing like your morning coffee.) I asked my husband what he thought was in the sauce and he said “beef”. Never did he guess there was coffee in this. 😉
This week I’ve partnered with California Walnuts to create this cozy wintry dinner. The addition of walnuts gives the sauce such a delicious depth and richness- not to mention protein (4 grams/ounce) and healthy, plant-based fats (13g/oz polyunsaturated and 2.5g/oz monounsaturated fat) while keeping this completely vegan. It tastes “meaty”! Walnuts, if you didn’t know, have zero cholesterol and are the only nut with a significant amount of plant-based omega-3 ALA (2.5 grams/ounce).
To roast portobello mushrooms, preheat oven to 400 F.
Brush the portobello mushrooms with a mixture of olive oil and balsamic vinegar, and sprinkle with salt and pepper, and place gill-side down, on a parchement-lined sheet pan for 20-25 minutes (depending on their size).
While the Portobello mushrooms are roasting, make the walnut sauce. Sauté the shallots and garlic in a pan until fragrant and golden, then add the walnuts and coffee, de-glazing the pan.
Then blend until smooth with the remaining seasonings. So very simple!
You’ll end up with a flavorful walnut “gravy” or sauce.
Wild rice would also be a good option here too!
Scatter some pomegranate seeds over top of the roasted portobellos, for a splash of color, bright flavor and great texture if you like!
Add a few sprigs of time, an optional drizzle of truffle oil ….and there you go!
A hearty, satisfying wintery meal that is vegan and gluten-free! I hope you like these Roasted Portobellos with Walnut Sauce as much as we have!!!
Have a great week.
Roasted Portobello Mushrooms with Walnut Coffee Sauce- a vegan main, like “steaks and gravy”, quick, easy and flavorful!
- 4 extra large portobello mushrooms ( try your hand at Smoked Mushrooms!)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- generous pinch salt and pepper
Walnut Coffee Sauce:
- 3 tablespoons olive oil
- 2 extra large shallots, rough diced ( about ¾– 1 cup)
- 4 garlic cloves, rough chopped
- 1 cup walnuts ( raw)
- 1 ¼ cup black coffee ( cold or decaf is ok) or sub broth
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon miso ( or sub GF liquid aminos )
- 1 teaspoon balsamic
Garnish with an optional drizzle of truffle oil, a spring of thyme or a green herb for color ( Italian parsley, scallions, chives) and optional pomegranate seeds.
Preheat oven to 400F
Mix oil and vinegar in a small bowl and brush the portobellos on both sides with this. Sprinkle with salt and pepper and place gills side down, on a parchment lined sheet pan. Bake for 20 -25 minutes until tender. Wrap in foil until ready to use.
While the portobellos are roasting make the sauce.
Heat oil in a medium sauce pan, over medium heat. Saute the shallots and garlic until fragrant and tender, about 4-5 minutes, stirring often. Add the walnuts and stir for 2 minutes. Add the coffee, scraping up any brown bits. Pour all into a blender, add the salt, pepper, miso paste, balsamic and blend for a while, until silky smooth. Place the sauce back in the pan and heat up gently right before plating.
Top with a sprig of thyme and pomegranate seeds for color! Season with fresh cracked pepper. If you like truffle oil, a tiny drizzle is always a nice way to elevate even further!
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