Portobello mushrooms are essentially the meat of the vegetable world. Once cooked, the texture is rich and cuts like a tender steak and the flavors also emanate that – especially when cooked in a beef broth. But therein lies the tricky task of making it taste like beef while keeping it vegetarian and/or vegan. That’s where the miracle product of Better Than Bouillon No Beef Base comes in. Totally vegan and vegetarian, this product supplies the rich flavor of beef when, in fact, there is no beef present in the dish whatsoever. The end result is a Portobello Pot Roast that will becomes one of your new favorite hearty vegetarian/vegan dishes. To really get fancy, serve over my Cauliflower Purée or Aligot, if desired.
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
Watch The Video!
A Beef Broth That’s Vegan/Vegetarian
Sauté Away
Pressure Cooking The Portobello
It’s Time To Present
Making The No Beef Mushroom Gravy
Putting It Together
The Taste Test
Instant Pot Portobello Pot Roast
Portobello mushrooms are essentially the meat of the vegetable world. Once cooked, the texture is rich and cuts like a tender steak and the flavors also emanate that - especially when cooked in a beef broth. But therein lies the tricky task of making it taste like beef while keeping it vegetarian and/or vegan. That's where the miracle product of Better Than Bouillon No Beef Base comes in. Totally vegan and vegetarian, this product supplies the rich flavor of beef when, in fact, there is no beef present in the dish whatsoever. The end result is a Portobello Pot Roast that will becomes one of your new favorite hearty vegetarian/vegan dishes. To really get fancy, serve over my Cauliflower Purée or Aligot, if desired.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, sliced longways into thick wedges
- 6 cloves (2 tablespoons) garlic, minced or pressed
- 2 tablespoons Worcestershire sauce
- 6 tablespoons (3/4 stick) salted butter (see Jeff's Tips)
- 2 pounds baby bella mushrooms (I use 1 pound whole and 1 pound sliced)
- 1/2 cup dry red wine (like a Cabernet, see Jeff's Tips)
- 1 cup broth (I use 1 teaspoon Better Than Bouillon No Beef Base + 1 cup water)
- 1 1/2 teaspoons dried parsley flakes
- 1 1/2 teaspoons seasoned salt
- 1-2 teaspoons black pepper (use 1 teaspoon to be less spicy)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 1/2 pounds portobello mushroom caps, stems removed
- 1 bunch asparagus, hard ends trimmed
- 2 tablespoons cornstarch + 2 tablespoons cold water, mixed together to form a slurry
- 1 packet mushroom gravy (optional)
Instructions
- Add the olive oil to the Instant Pot. Hit Sauté and Adjust to the More or High setting. After 3 minutes of the oil heating, add the onion and sauté for 2-3 minutes until translucent. Add the garlic and sauté for 1 minute longer.
- Add the Worcestershire sauce and butter (see Jeff's Tips). As the butter's melting, deglaze (scrape) the bottom of the pot until any browned bits comes up. Add the baby bella mushrooms (not portobello, yet) and sauté for 5 more minutes, until the mushrooms brown and sweat out their juices.
- Add the wine (see Jeff's Tips), broth, parsley flakes, seasoned salt, pepper, thyme and rosemary. Stir until well-combined, making sure the bottom of the pot is, once again, free and clear of any browned bits.
- Lay in the portobello caps and then follow by resting the asparagus on top, make sure it properly fits. Do not stir! Secure the lid, move the valve to the sealing position and Pressure Cook for 5 minutes at high pressure. Quick release when done.
- Using tongs, remove the asparagus and portobello caps to a serving dish (leave the baby bella mushrooms in there) and set aside.
- Now we'll make the broth a mushrooms gravy. Hit Cancel followed by Sauté and Adjust to the More or High Setting. Once bubbling, stir in the cornstarch slurry and the broth will thicken immediately. If using the mushroom gravy packet, add that now as well. Stir and then hit Cancel to kill the heat.
- Use ladle to generously drape the mushroom gravy all over the plated portobello caps and asparagus and serve. Goes great over my Cauliflower Purée or Aligot.
Jeffrey's Tips
To make this vegan, in place of the butter, add 6 more tablespoons of extra-virgin olive oil in Step 2 and use a vegan Worchestershire sauce.
Don't drink wine? That's just fine! When adding in Step 3, sub another cup of broth in its place.
Want more veggies than just the mushrooms and asparagus? Feel free to top with some baby carrots and baby potatoes as well in Step 4 after laying in the portobello caps.
You will likely have some extra mushroom gravy when done. It'll keep well in the fridge for 5 days or in the freezer for 6 months. Feel free to serve in over veggies, pasta, proteins, or even serve as a soup as is or with atouch more broth and/or cream!
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