Portobello Mushroom Steak and Polenta Chips with Bearnaise Sauce

Portobello Mushroom Steak and Polenta Chips with Bearnaise Sauce.

Portobello Mushroom Steak and Polenta Chips with Bearnaise Sauce

Ingredients

POLENTA CHIPS:

  • 4 cups vegetable stock
  • 1 cup instant polenta
  • ½ cup grated parmesan
  • 2 tbs olive oil
  • sea salt

BEARNAISE SAUCE:

  • 1 tbs minced shallot
  • 2 tbs fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised
  • 2 tbs white wine vinegar
  • 2 tbs white wine
  • 1 tsp peppercorns, crushed or bruised
  • 3 egg yolks
  • 1 tbs water
  • 220g (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes
  • Salt
  • Freshly milled white or black pepper
  • ¼ to ½ lemon, juiced

MUSHROOM STEAKS:

  • 4 – 6 extra large portobello mushrooms, cleaned and stalks trimmed so that the mushrooms sit flat stalk side down
  • 1 tbs olive oil
  • salt and pepper

See full instructions on: www.deliciouseveryday.com

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