Best 7 Steak And Portabella Soup Recipes

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Indulge in a hearty and flavorful culinary experience with our delectable Steak and Portabella Soup. This savory dish combines the richness of tender steak and the earthy goodness of portabella mushrooms, simmered in a savory broth enhanced with aromatic herbs and spices. As you relish each spoonful, delight in the symphony of flavors that dance on your palate. Our collection offers a variety of recipes to suit your preference, whether you favor a classic approach or a contemporary twist. From the traditional Steak and Mushroom Soup to the innovative Portabella Soup with a hint of Asian flair, each recipe promises a unique culinary journey.

Let's cook with our recipes!

BEEF FILETS WITH PORTOBELLO SAUCE



Beef Filets with Portobello Sauce image

These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 beef tenderloin steaks (4 ounces each)
1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon ketchup
1 teaspoon steak sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced fresh chives, optional

Steps:

  • Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

PORTOBELLO STEAKS



Portobello Steaks image

These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!

Provided by Plant Based Life

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

Steps:

  • Remove stems and clean the mushrooms; set aside.
  • Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
  • Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
  • Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g

PORTOBELLO 'STEAK' AU POIVRE



Portobello 'Steak' au Poivre image

Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 large portobello mushrooms, stems and gills removed with a spoon
1/4 cup olive oil
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, plus more as needed
3 garlic cloves, coarsely chopped
Kosher salt
1 shallot, finely chopped
1/4 cup Cognac or another brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
  • Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
  • Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

CREAMY PORTOBELLO SOUP



Creamy Portobello Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
1 8-ounce ham steak, diced
4 leeks (white and light green parts only), thinly sliced
Kosher salt and freshly ground pepper
2 5-inch portobello mushroom caps, stemmed and chopped
3 tablespoons all-purpose flour
3 tablespoons dry sherry or madeira wine (optional)
2 cups low-sodium chicken broth
1 cup half-and-half
Crusty bread, for serving (optional)

Steps:

  • Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
  • Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
  • Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.

Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams

VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS



Vegetarian Chicken-Fried Portobello Mushroom Steaks image

Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 27

1 cup milk
2 large eggs
Vegetable oil, for frying
Mashed potatoes, for serving
Vegetarian Gravy, recipe follows, heated
4 extra-large portobello mushrooms, stemmed (do not remove gills)
Kosher salt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Freshly ground black pepper
Sliced fresh chives or scallions, for garnish, optional
1 medium onion, quartered
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 cloves garlic, crushed
1 teaspoon vegetable oil
Kosher salt
1 ounce dried shiitake mushrooms (about 1 heaping cup)
6 sprigs thyme
2 sun-dried tomatoes
2 tablespoons low-sodium soy sauce
1 dried bay leaf
4 tablespoons unsalted butter
6 fresh sage leaves
1/3 cup all-purpose flour
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
  • Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
  • Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
  • Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
  • While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
  • Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
  • Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
  • Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
  • Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
  • Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
  • Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.

GRILLED STEAK AND PORTOBELLO STACKS



Grilled Steak and Portobello Stacks image

You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! -Judy Murphy, Coeur d' Alene, Idaho

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 4-8 servings.

Number Of Ingredients 22

2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon herbes de Provence
1 beef tenderloin roast (1-1/4 pounds)
4 large portobello mushrooms
2 tablespoons balsamic vinegar
BALSAMIC ONION:
1 large onion, halved and thinly sliced
4-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
HORSERADISH SAUCE:
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1/4 teaspoon Worcestershire sauce
SANDWICHES:
12 slices white bread
1/4 cup butter, melted
4 cups spring mix salad greens
2 tablespoons red wine vinaigrette
3/4 cup julienned roasted sweet red peppers

Steps:

  • In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.

Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

Tips:

  • Choose tender cuts of steak: Ribeye, strip steak, and tenderloin are all excellent choices for this soup.
  • Marinate the steak: Marinating the steak in a flavorful mixture of olive oil, garlic, herbs, and spices will help tenderize it and add flavor.
  • Cook the steak in batches: Do not overcrowd the pan when cooking the steak. Cook it in batches to ensure that it is evenly browned and cooked through.
  • Slice the steak against the grain: When slicing the steak, cut it against the grain to make it more tender.
  • Use a variety of mushrooms: In addition to portobello mushrooms, you can also use other types of mushrooms in this soup, such as cremini, shiitake, or oyster mushrooms.
  • Cook the vegetables until they are tender: Do not overcook the vegetables. Cook them until they are tender but still have a bit of a bite to them.
  • Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a splash of red wine or balsamic vinegar for a richer flavor.

Conclusion:

Steak and mushroom soup is a hearty and flavorful soup that is perfect for a cold winter day, this soup is packed with tender steak, meaty mushrooms, and fresh vegetables. It is also relatively easy to make and can be tailored to your own taste preferences. Whether you are a fan of steak, mushrooms, or soup, you are sure to enjoy this delicious and satisfying dish.

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