Mushroom Steaks with Cowboy Butter

DifficultyBeginnerYields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

These marinated Highline Portabella Mushroom Steaks are a delicious way to devour some mushrooms on the grill. Simple to prepare, they can be served as a side or as a main course dish. The Cowboy butter ties everything together offering a smoky, spicy kick to this perfect summer dish.

 16 oz Highline Mushrooms Portabella Caps, stems removed
For the marinade
 3 tbsp olive oil
 3 tbsp balsamic vinegar
 3 tbsp dijon mustard
 3 tbsp soy sauce
 1 tbsp maple syrup
 2 cloves garlic, minced
 Worcestershire sauce, to taste
 Salt and pepper, to taste
For The Cowboy Butter
 6 tbsp grass fed butter
 1 tsp smoked paprika
 ½ tsp cayenne pepper
 ½ tsp red pepper flakes
 1 lemon, zested and juiced
 4 cloves garlic, minced
 2 tbsp dijon mustard
 1 tbsp fresh chives, minced
 1 tbsp fresh thyme leaves (stems removed)
 1 tbsp fresh parsley (minced)
 Salt and pepper to taste
1

Start by trimming the mushroom caps into more of a square shape. Trim 4 straight sides careful not to remove too much of the flesh. Place the caps stem side down and carefully score the tops at a crisscross diagonal pattern, cutting only 1cm deep. Mix all of the marinade ingredients together in a shallow dish. Place mushroom
caps in the marinade stem side up, cover, and allow to marinade for at least an hour - up to 2 hours.

2

While the mushrooms are marinating, prepare the cowboy butter. In a saucepan, slowly melt the butter. Once it turns to liquid, stir in lemon juice, dijon mustard and garlic. Whisk for about 2 minutes, then add all of the other ingredients (except for 1 tbsp of parsley) whisking for another 3 minutes. Remove from heat and transfer to a glass dish, the sauce will naturally separate. Discard the oil that floats to the top, leaving only the solid mixture. Thin out with a bit of lemon juice or water for your preferred consistency to drizzle onto the mushrooms.

3

Once the mushroom caps are finished marinading, grill on low heat starting with the top side down, rotating 90 degrees after 4 minutes; flipping after 4 minutes; then rotating again after 4 minutes. Grilling a total of 16 minutes. Remove from heat, slice into thin ‘steak style’ slices. Drizzle with Cowboy Butter, season with salt and pepper and garnish with fresh chives. Serve immediately.

4

PRO TIP: The mushroom ends can be saved in the fridge for up to 6 days. Use for future recipes like omelets, soup stocks or stir-fry's.

Ingredients

 16 oz Highline Mushrooms Portabella Caps, stems removed
For the marinade
 3 tbsp olive oil
 3 tbsp balsamic vinegar
 3 tbsp dijon mustard
 3 tbsp soy sauce
 1 tbsp maple syrup
 2 cloves garlic, minced
 Worcestershire sauce, to taste
 Salt and pepper, to taste
For The Cowboy Butter
 6 tbsp grass fed butter
 1 tsp smoked paprika
 ½ tsp cayenne pepper
 ½ tsp red pepper flakes
 1 lemon, zested and juiced
 4 cloves garlic, minced
 2 tbsp dijon mustard
 1 tbsp fresh chives, minced
 1 tbsp fresh thyme leaves (stems removed)
 1 tbsp fresh parsley (minced)
 Salt and pepper to taste

Directions

1

Start by trimming the mushroom caps into more of a square shape. Trim 4 straight sides careful not to remove too much of the flesh. Place the caps stem side down and carefully score the tops at a crisscross diagonal pattern, cutting only 1cm deep. Mix all of the marinade ingredients together in a shallow dish. Place mushroom
caps in the marinade stem side up, cover, and allow to marinade for at least an hour - up to 2 hours.

2

While the mushrooms are marinating, prepare the cowboy butter. In a saucepan, slowly melt the butter. Once it turns to liquid, stir in lemon juice, dijon mustard and garlic. Whisk for about 2 minutes, then add all of the other ingredients (except for 1 tbsp of parsley) whisking for another 3 minutes. Remove from heat and transfer to a glass dish, the sauce will naturally separate. Discard the oil that floats to the top, leaving only the solid mixture. Thin out with a bit of lemon juice or water for your preferred consistency to drizzle onto the mushrooms.

3

Once the mushroom caps are finished marinading, grill on low heat starting with the top side down, rotating 90 degrees after 4 minutes; flipping after 4 minutes; then rotating again after 4 minutes. Grilling a total of 16 minutes. Remove from heat, slice into thin ‘steak style’ slices. Drizzle with Cowboy Butter, season with salt and pepper and garnish with fresh chives. Serve immediately.

4

PRO TIP: The mushroom ends can be saved in the fridge for up to 6 days. Use for future recipes like omelets, soup stocks or stir-fry's.

Notes

Mushroom Steaks with Cowboy Butter
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