This simple "steak" and potatoes dinner is perfect for that night when you're feeling like a little grilled steak but want to opt out of meat.
Course Dinner
Cuisine American
Keyword Dinner, Grill, vegan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2
Ingredients
2largePortobello Mushrooms
3largeYukon Gold or Russet potatoespeeled and cut into small cubes
3clovesgarlicpeeled and slightly smashed
1/4cupVegetable or chicken broth
1Tbspolive oil
1bottleYour favorite Cabernet Sauvignon or Syrah
salt and pepper to taste
5TbspKosher salt
Instructions
Preheat oven to 400ยบ.Start up your BBQ grill. Fill a large stock pot with cold water and a generous amount of salt. Add the chopped potato pieces and bring to a gentle boil. Continue boiling until potatoes are fork tender.Tip: Always start boiling potatoes in cold water and bring to a boil. This will allow them to cook evenly from the inside out rather than outside in. Place garlic cloves in small baking dish and drizzle with olive oil. Set garlic in oven to bake and caramelize for 10 minutes.Set mushrooms top side down on a plate to prep. Pour about 1/8 cup of wine over mushrooms. Drizzle on olive oil. Salt and pepper to taste. Set aside to marinate.Drain potatoes and return to pot. Add broth and caramelized garlic and smash together. Make potatoes as chunky or as smooth as you like. Add salt and pepper to taste.Grill mushrooms for 10 minutes. Pour the wine. Serve on a bed of garlic smashed potatoes and your favorite green veggie.