Balsamic Marinated Portobello Mushrooms
with peach / arugula / quinoa / balsamic reduction
- Vinegar, balsamic - 1/3 cup (any inexpensive brand)
- Mushrooms, portobello - 4
- Garlic - 3 cloves, peeled and crushed
- Vinegar, balsamic - 2 Tbsp (any inexpensive brand)
- Oil, cooking - 2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Sugar, brown - 1/2 tsp
- Italian seasonings - 1/2 tsp
- Quinoa, uncooked - 1/2 cup
- Stock, any type - 1 cup (sub water)
- Peaches - 3, sliced
- Arugula - 8 oz
- Almonds, sliced - 1/2 cup
- Oil, olive - 1 Tbsp
- Marinate mushrooms - Remove mushroom stems and scrape out gills using the side of a spoon. Peel garlic and crush the cloves with the palm of your hand. Combine garlic with balsamic vinegar (the portion for the mushrooms), cooking oil, soy sauce, brown sugar, and Italian seasonings. Coat mushrooms in marinade and marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Make balsamic reduction - Simmer balsamic vinegar (the portion for the reduction) in a small saucepan until it reduces by at least half and thickens to the texture of syrup. (Can be done up to 5 days ahead)
- Quinoa - Combine quinoa with stock in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
- Peaches - Slice peaches.
- If making mushrooms on grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil. Remove mushrooms from marinade (discard marinade) and season with some salt and pepper. Place over direct heat. Sear mushrooms on each side until grill marks appear, ~2 minutes on each side. Move to indirect heat and close lid. Cook with lid closed until mushrooms are tender, ~4 minutes more. Slice.
- If making mushrooms on stovetop: Heat a skillet over medium-high heat. Remove mushrooms from marinade (discard marinade) and season with some salt and pepper. Add portobellos to heated pan. Sear for 2 to 3 minutes on each side. Cover pan with foil or lid and cook for another 2 to 3 minutes, until mushrooms are tender. Slice.
- While mushrooms cook, toss quinoa with arugula, peach slices, almonds, and olive oil. Season with some salt and pepper.
- Drizzle balsamic reduction over both mushrooms and salad. Enjoy!
I made the steak in a frying pan. Followed directions exactly and it turned out perfect. The meal is simple and delicious.0 Helpful
This flavor was amazing on the steak. It is one of our go to steaks now!0 Helpful
Grilled the mushrooms and those were delicious! Salad was good, too, but felt it needed a little extra something. Still, I'd definitely make and eat this again.0 Helpful
I overcooked the steak, as per usual, because at the time recommended by the recipe my meat thermometer said it wasn't even close to the temperature it should be. Next time I'm listening to the recipe and ignoring the thermometer for sure!0 Helpful
I really enjoyed this one. I'd only worked with skirt steak one other time, and it was a disaster. With this recipe, the steak was so flavorful! I'd also never really used balsamic in anything, and found it to be a welcome addition to both the steak and the salad.0 Helpful
meh. just ok0 Helpful