Mushroom steak and polenta chips with bearnaise sauce
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Oh My Veggies · by Nicole★ 5.0 (2)

Mushroom steak and polenta chips with bearnaise sauce

NUTRITION · PER SERVING80M COOK
CAL 37%·PRO 24%
CARBS 32G17% OF CAL
3G FIBER24G OTHER5G TOTAL SUGAR
FAT 64G78% OF CAL
33G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted portobello mushroom steaks with polenta fries and warm bearnaise sauce. Elegant and satisfying for vegetarians seeking a sophisticated main course.

maingluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • POLENTA CHIPS:
  • 4 cups vegetable stock
  • 1 cup instant polenta
  • 1/2 cup grated parmesan
  • 2 tbs olive oil
  • sea salt
  • BEARNAISE SAUCE:
  • 1 tbs minced shallot
  • 2 tbs fresh tarragon leaves (chopped, and their stalks, chopped roughly and bruised)
  • 2 tbs white wine vinegar
  • 2 tbs white wine
  • 1 tsp peppercorns (crushed or bruised)
  • 3 egg yolks
  • 1 tbs water
  • 220 g unsalted butter (at room temperature, cut into 1/2-inch cubes, 2 sticks)
  • Salt
  • Freshly milled white or black pepper
  • 1/4 to 1/2 lemon (juiced)
  • MUSHROOM STEAKS:
  • 4 - 6 extra large portobello mushrooms (cleaned and stalks trimmed so that the mushrooms sit flat stalk side down)
  • 1 tbs olive oil
  • salt and pepper
PREP
20M
SODIUM
1887MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.