Portabella Steaks with Mustard-Shallot Sauce

Name: Portabella Steaks with Mustard-Shallot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 1 teaspoons cornstarch; 2 Tbsps Dijon mustard; 1 teaspoons dried tarragon; 237 milliliters evaporated low-fat milk; 1 Tbsp olive oil; 4 portabella mushroom caps (about 5 in. wide, 1 to 1 1/4 lb. total); 4 servings Salt and pepper; 118 milliliters chopped shallots; 710 milliliters 1/3 pound watercress; 4 teaspoons Worcestershire

Portabella Steaks with Mustard-Shallot Sauce is a gluten free recipe with 4 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 5g of fat, and a total of 129 calories. A mixture of tarragon, cornstarch, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse and drain watercress; pluck off tender sprigs (you should have 1 1/2 to 2 cups). Chop enough of the remaining watercress (including stems) to make 1/4 cup; save leftovers for other uses or discard.

Ingredients you will need

Watercress

Trim off and discard any mushroom stems to make ends flush with interior of caps; rinse caps and pat dry. In a small bowl, mix olive oil and 1 tablespoon Worcestershire. Rub mixture evenly over smooth sides of mushroom caps.

Ingredients you will need

Worcestershire Sauce

Olive Oil

Mushrooms

Dry Seasoning Rub

Equipment you will use

Bowl

Sprinkle both sides lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Lay caps, gill side down, on a rack in a 10- by 15-inch broiler or baking pan.

Equipment you will use

Baking Pan

Broiler

Broil about 4 inches from heat until juice starts to drip from mushroom caps, 4 to 5 minutes. Turn caps over and broil until juice in caps bubbles and mushrooms are flexible, 5 to 7 minutes longer.

Ingredients you will need

Mushrooms

Juice

Meanwhile, combine shallots, vinegar, and tarragon in an 8- to 10-inch frying pan; boil over high heat, stirring often, until all the liquid has evaporated, about 1 minute. In another small bowl, mix cornstarch with 2 tablespoons water until smooth; whisk in milk, mustard, and remaining 1 teaspoon Worcestershire.

Ingredients you will need

Worcestershire Sauce

Corn Starch

Shallot

Tarragon

Mustard

Vinegar

Water

Milk

Equipment you will use

Frying Pan

Whisk

Bowl

Add to shallot mixture and stir until boiling.

Ingredients you will need

Shallot

Add salt and pepper to taste.

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Salt And Pepper

Transfer mushroom caps to dinner plates. Tuck watercress sprigs alongside caps. Spoon sauce equally over mushrooms and sprinkle with chopped watercress.

Ingredients you will need

Watercress

Mushrooms

Sauce