Roasted Portobello Steaks with Walnut Coffee Sauce

Sylvia Fountaine/ Photo credit: Feasting at Home

4 Steaks

Ingredients

• 4 extra large portobello 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 you can substitute broth
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon  GF liquid aminos or tamari sauce
• 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.

Instructions

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.