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Mushroom Bourdelaise Smothered Potato Steaks

This is a hearty dish reminiscent of traditional steak and mushrooms. The potato steaks are brushed with olive oil, seasoned with fresh cracked salt and pepper and roasted in a screaming hot oven until crispy and delicious.

They're then smothered in a rich sauce of red wine braised mushrooms flavored with garlic, red onion and fresh parsley.

The intent is to not to recreate the classic steak and mushrooms, but rather to re imagine the rich and decadent nature of the original in an animal friendly format.

I love potatoes and personally these are some of the best potatoes I've ever had.

Potato Steak Ingredients
2 large russet potatoes
olive oil
salt and pepper

Wash potatoes. Do not peel. Slice into thick planks lengthwise. Grease a baking sheet. Add potato steaks in a single layer. Brush with olive oil and season with salt and pepper on both sides. Roast at 450 F for 15 minutes per side or until golden brown and delicious.

Mushroom Bourdelaise Ingredients
1/2 pint button mushrooms, sliced
3 cloves garlic, minced
1/4 cup red onion or shallots, minced
1/2 cup red wine
2 tbls red wine vinegar
olive oil
salt and pepper
1/4 cup fresh chopped parsley

Cook down mushrooms until tender in 1 tsp olive oil and 1 tsp salt and pepper. Add garlic and onion. Saute 2 more minutes. Add red wine and vinegar. Reduce by half. Add parsley.



This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here

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Mushroom Bourdelaise Smothered Potato Steaks

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