Grilled & Glazed Portobellos with Horseradish Potatoes/Brickstone Permanent Vacation/Clutch “Book of Bad Decisions”

 In IPA, Recipes, Vegan, Vegetarian

Do not worry funghi haters, we assure you that all of our plant based recipes will not feature mushrooms as our first two recipes have.  For everyone else, this recipe is killer as we riff on the classic grilled steak and potato combination but do so in complete plant based fashion.  Thick and meaty portobellos get dusted with our Not So Gentle Butchers Rub, double glazed with a vegetable gravy then twice grilled until they are melt in your mouth tender.  Served up with smooth horseradish and garlic potatoes and an array of colorful grilled veggies, it’s a feast for the eyes and the tastebuds.  We paired up this big meal with the new IPA from Brickstone, Permanent Vacation and the latest from one of our top 5 favorite all time bands, Clutch’s “Book of Bad Decisions”.

Grilled & Glazed Portobellos with Horseradish Potatoes – Let’s jump right into this completely vegetable-centric dish and start with the mashed potatoes.  Without cream, butter and cheese at our disposal as we’ve historically used, we turn to roasted garlic, horseradish and vegetable broth to achieve a richness and creaminess that would rival even the most dairy rich spuds.  For starters, we’re not using the mega starchy russets but instead going with the more tender and fluffy baby potatoes.  We cover with water and boil them until fork tender before draining the water and hand mashing the potatoes.

Next we add in an entire bulb of roasted garlic that we seasoned only with a splash of vegetable broth and a few shakes of our Bootlicker Sicilian Rub.

To the pan next we add our horseradish sauce comprised of a heaping tablespoon of grated horseradish, 1/4 cup of organic almond milk, a few turns of freshly cracked black pepper and a teaspoon of chopped chives.

The final piece to this plant based mashed potato puzzle is a steady stream of organic vegetable broth, as we finish mashing, to create the classic whipped potato texture that we season with a little more freshly cracked pepper and some sea salt.

The last thing to do on the stove before we head out to the grill is the rich red wine gravy.  We start with a couple of cups of organic vegetable broth in a large sauce pan and we bring it to a simmer. In a separate small bowl we’re going to mix in a teaspoon of organic corn starch with a few ladles of the warm broth to make a slurry then add that back to the pan.

Increase the heat to high to bring the gravy to a boil then reduce the heat back to a simmer.  Season with some additional Bootlicker Sicilian Rub and cook down until gravy consistency.

Next we transfer the gravy to a mason jar and add in a 1/4 cup of a dry red wine and shake to combine.  The red wine gravy then goes into a cast iron skillet on the grill to warm up.

Time to softly wipe with a damp cloth and clean the stems off of the largest portobello caps we could find and add them to the pan of gravy.

Once the tops soften a bit, flip them over onto the grill and season with our Not So Gentle Butcher’s Rub.

Grill the mushrooms on both sides until they start to char a bit then add them back to the gravy.

Once the mushrooms have softened, they go over the coals one last time to get the final bit of smoke and char on these guys. The last step is to place these in a large foil pan with a few splashes of balsamic vinegar and place in a 350 degree oven for 10-15 minutes.

We plate everything up steakhouse-style with the huge glazed mushroom, a big scoop of the mashed potatoes and some grilled red onion, cherry tomatoes and red peppers.

Brickstone Permanent Vacation – The latest single hop offering from Bourbonnais’ Brickstone is the Citra-intense Permanent Vacation (filling your head with the eponymous Aerosmith song is gratuitous).  The beer is brimming with pineapple and grapefruit with a 6% ABV making it great for this last bit of summer.  It was a great beer for the veg-centric dish as well.

Clutch “Book of Bad Decisions” – If you look up “tireless band” in the dictionary , the recording and touring stalwarts better known as Clutch would be the picture you would find.  With every new tour and every new album, the worry is when will the material start to decline but with every new tour and every new album the band just seems to raise their game.  Their latest “Book of Bad Decisions” shows flashes of the groove-oriented genius the band has shown over their last several releases along with a few very cool tweaks, namely the album’s best track “In Walks Barbarella” with featuring a full horn section.  We’d definitely put this release up there with one of their bests.

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