Grilled Portobello Steaks with Balsamic Sauce

Grilled Portobello Steaks with Balsamic Sauce

Do not be fooled by the semi-unappetizing photograph below! These babies are loaded with flavor and while being pretty darn good on their own, I'd imagine them even tastier in burger form: On a kaiser roll with caramelized onions and leafy greens.

Grilled Portobello mushroom disguised as a mud patty...

Ingredients:

Steaks

2 Portobello mushrooms

tamari or soy sauce

oil

Sauce

1 small onion, diced

2 cloves of garlic, minced

2 T Balsamic vinegar

2 T tamari or soy sauce

2 T water

Directions:

Steaks

Heat grill plate or fry pan to high and brush it with oil.

Remove stems of mushrooms and wipe off dirt.

Marinate mushrooms in a bit of tamari, a few minutes each side.

Grill or fry mushrooms until golden, about 3 minutes per side.

Remove mushrooms from heat and allow mushrooms to rest for a few minutes, wrapped in foil.

Sauce

Heat oil over medium-high heat in a small saucepan.

Add onions and garlic and saute until softened, about 2 minutes.

Add liquids and bring to a simmer.

Allow sauce to reduce for 5 minutes, until rich and dark.

Plate steaks and drizzle with sauce. Sprinkle with thyme, salt and pepper to taste.