Marinated mushroom steak with rice and peas

Mushroom Steak with rice and peas

Also as a vegetarian you sometimes want to have that ‘steak-feeling’ when having your dinner – so why not make a vegetarian steak? You can get a broad range of vegetarian ‘meat’ from tofu or corn these days, but I personally don’t really like this stuff, so I tend to make my steaks from vegetables – like from mushrooms. Believe me, nothing can beat them!

You need:

  • 2 tablespoons of soya sauce
  • 1 1/2 tablespoon of balsamic vinegar
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of paprika powder
  • 2 large flat mushrooms (sometimes sold as ‘portobello mushrooms’)
  • 50g rice
  • 100g peas
  • 100ml vegetable stock
  • vegetable oil
Mix a marinade from the soya sauce, balsamic vinegar and lemon juice, and season with garlic and paprika powder. Clean the mushrooms and put them in a bowl with their top facing you (important!). Now brush their top with the marinade, wait for two minutes and do it again. Now flip the mushrooms and pour the rest of the marinade equally over them. Leave them in the fridge for at least one hour, but not for longer than three hours.

If you’re hungry enough, heat the vegetable stock in a small pot and add the rice when it’s boiling. After 5 minutes, add the peas and boil them for another 7-10 minutes with the rice. In the meanwhile, heat some oil in a pan and gently roast the mushroom steaks for about 5-6 minutes on  both sides. Serve with the rice and peas.

UPDATE:

marinated mushrooms with rice and peas The Uni Cookbook fan Annegret from Munich has send me this lovely picture of this dish – as you can see, she has added some onions to the rice and peas. Thanks a lot Annegret! If you want to submit your own picture, just send me an e-mail to theunicookbook@gmail.com and I will upload it for you!

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