Roasted Portobello Mushrooms with Walnut Coffee Sauce- a vegan main, like “steaks and gravy”, quick, easy and flavorful!
Walnut Coffee Sauce:
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.
When the portobellos are done, either slice them and place over the Coffee Walnut sauce in a serving dish, or individually plate them with roasted garlic mashed potatoes, ( or cauliflower mash).
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!
Keywords: roasted portobello mushrooms, how to roast portobello mushrooms, vegan gravy, baked portobello mushrooms, walnut sauce, coffee walnut sauce, portobello steaks how to roast portobello mushrooms