Bifes de Portobello com Molho de Cremoso Fumado

Portobello Steaks with Smoked Creamy Sauce

Here is a delicious recipe developed by Joana Limão.

Generously serves 2 people | preparation: approx. 15 minutes


1/2 jar of Muka smoked cream cheese

3 to 4 Portobello mushrooms

2 tbsp olive oil

1 tbsp soy sauce or tamari

2 cloves of garlic, finely minced

2 thyme sprigs, leaves only

1/2 tsp sea salt

Black pepper from the mill, to taste

1 bay leaf

1 rosemary stem

4 sprigs of thyme

100 ml white wine

100 ml water


  1. Start by removing the outer skin of the mushrooms, as well as the central stalk or stalk.
  2. Season the mushrooms with olive oil, soy sauce, minced garlic and thyme leaves. Allow to flavor for at least 15 minutes to 1 hour.
  3. Heat a pan with a drizzle of oil and place the mushrooms, whole, with the inside facing up. Weight with another skillet. Return the mushrooms after two minutes and place the weight.
  4. In this way, the mushrooms are grilled, cooked and their texture becomes deliciously fleshy. When they are cooked (about 10 minutes), cool with the white wine.
  5. Add the remaining herbs, salt and pepper and let reduce by 1/3. Remove the mushrooms to a plate and add the water and the smoked cream cheese. Mix well and let it thicken slightly.
  6. Serve the mushrooms whole or sliced (it's up to each person) with the sauce on top. Suggestion: accompany with fluffy rice and salad.

Enjoy your food!

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