Grilled Portobello Steaks with Demi Glace Mashed Potatoes and Sauteed Veggies

Grilled Portobello Steaks with Demi Glace Mashed Potatoes and Sauteed Veggies

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)

 

Equipment:

  • Cutting Board

  • Microwave safe bowl

  • Plastic wrap

  • Skillet

  • Grill (cast iron skillet or oven)

Preparation

1.  Remove stems and gills from mushrooms.

2.  Coat both sides of each mushroom generously with olive oil and season with garlic powder, rosemary, and pepper. Set aside.

3.  Peel and cut potato into cubes. Put in microwave safe bowl and cover with plastic wrap.

Cut a small slit in plastic wrap.

4.  Microwave potato cubes for 5-7 minutes or until potatoes have softened and can be mashed easily.

5.  While potatoes are in microwave, chop vegetables and saute in pan with olive oil, seasoning with salt and pepper.

6. 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.



More Recipes

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published