Grilled Portobello Steaks with Demi Glace Mashed Potatoes and Sauteed Veggies
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Category
Classic Demi Glace Recipes
Author:
Chef
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 1 pouch Le Sauce & Co.® Classic Demi-Glace Gourmet Finishing Sauce
- 2 Portobello Mushrooms
- Olive Oil
- Salt and Pepper
- Garlic Powder
- Crushed Rosemary
- Garlic Salt
- 4-6 small Russet Potatoes
- Splash of Milk
- 1 tbsp Butter
- Mixed vegetables (broccoli, red pepper, red onion)
Directions
Remove stems and gills from mushrooms.
Coat both sides of each mushroom generously with olive oil and season with garlic powder, rosemary, and pepper. Set aside.
Peel and cut potato into cubes. Put in microwave safe bowl and cover with plastic wrap. Cut a small slit in plastic wrap.
Microwave potato cubes for 5-7 minutes or until potatoes have softened and can be mashed easily.
While potatoes are in microwave, chop vegetables and saute in pan with olive oil, seasoning with salt and pepper.
To potatoes add a splash of milk, a tablespoon of butter, and season to taste with salt, pepper, and garlic salt. Mix until creamy, adding more milk and butter as needed for desired consistency.
Grill portobellos on medium heat, 5 mins. per side or until browned and softened. Add more seasoning if desired.
Plate sautéed vegetables and mashed potatoes. Add portobello mushroom
on top of mashed potatoes with top facing up.
Pour Le Sauce & Co. Demi-Glace into small microwave bowl and heat
Pour sauce over portobello mushroom and mashed potatoes.
Top with dried, crushed rosemary.
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