Name: Herb-Crusted Mushroom Steaks with Shallot Red Wine Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large portobello mushroom caps, stems removed; 3 tbsp olive oil, divided; 1 tbsp Dijon mustard; 2 tsp fresh thyme leaves, chopped; 2 tsp fresh rosemary, chopped; 1 tsp smoked paprika; Salt and black pepper, to taste; 2 medium shallots, finely diced; 1/2 cup dry red wine (or vegetable broth); 1/2 cup vegetable broth; 1 tsp balsamic vinegar; 1 tbsp unsalted butter (or plant-based butter); Fresh parsley, chopped, for garnish

Herb-Crusted Mushroom Steaks with Shallot Red Wine Sauce

HomemadeRadish7792

This herb-crusted mushroom steak recipe delivers a robust, savory main course that stands up beautifully alongside garlic mashed potatoes and roasted Brussels sprouts. Roasted portobellos become juicy and meaty, their earthy flavor elevated by a crust of fresh herbs and smoked paprika. The silky shallot and red wine sauce adds depth and a wonderful finishing touch. Perfect for a special vegetarian dinner, this dish feels elegant yet is simple to prepare in any home kitchen, especially with local Mediterranean herbs.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Brush mushroom caps with 2 tbsp olive oil on both sides. In a small bowl, mix Dijon mustard, thyme, rosemary, paprika, salt, and pepper. Brush this mixture liberally onto the tops of the mushrooms.
Roast mushrooms gill-side-up for 18-20 minutes until deeply golden and tender, flipping halfway through.
While mushrooms roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add shallots and sauté until soft (2-3 minutes).
Pour in red wine and simmer for 1-2 minutes. Add vegetable broth and reduce sauce by half, 3-5 minutes. Stir in balsamic vinegar and butter, whisking until glossy. Season with salt and pepper.
Plate mushrooms, spoon sauce over each, and sprinkle with chopped parsley. Serve hot alongside garlic mashed potatoes and roasted Brussels sprouts.