Best 5 My Best Steak Side Dish With Vidalias Shallots Portabellas Recipes

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Cooking a delectable steak can be an art, but elevating it with the perfect side dish can transform the meal into a culinary masterpiece. Introducing Vidalia shallots and Portobello mushrooms, two extraordinary ingredients that, when combined, create a symphony of flavors that will complement your steak in ways you never imagined. Their robust, earthy essence will elevate your steak to new heights, leaving your taste buds thoroughly satisfied. The sweetness of the Vidalia shallots, paired with the meaty texture of the Portobello mushrooms, will create a harmonious balance that will make your taste buds sing. Delve into this culinary journey as we explore the best steak side dish recipe featuring Vidalia shallots and Portobello mushrooms, guaranteed to make your steak the star of the show.

Here are our top 5 tried and tested recipes!

MY BEST STEAK SIDE DISH WITH VIDALIAS, SHALLOTS, PORTABELLAS



My Best Steak Side Dish With Vidalias, Shallots, Portabellas image

Mirj helped name this as I am not very creative in naming recipes. I had a version of this at an airport restaurant in Atlanta many years ago. I played with it and made it my own! Enjoy!

Provided by kimbearly

Categories     Vegetable

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 large vidalia onions, diced in large pieces
40 -50 baby portabella mushrooms
6 shallots, coarse chopped
1/2 cup unsalted butter
2 large carrots, shredded
2 garlic cloves, diced
salt and pepper
1 tablespoon balsamic vinegar, more to taste

Steps:

  • Melt butter in large skillet.
  • Add mushrooms, Vidalias, shallots,garlic and carrots.
  • Sauté till soft and beginning to caramelize.
  • Salt and pepper to taste.
  • Add balsamic vinegar and allow to evaporate to a syrup.
  • Taste and season with salt, pepper, and additional balsamic vinegar to personal taste.

Nutrition Facts : Calories 920.7, Fat 52.3, SaturatedFat 30.3, Cholesterol 122, Sodium 222.7, Carbohydrate 98.4, Fiber 26.5, Sugar 53, Protein 40

EASY PORTOBELLO MUSHROOM SAUTE



Easy Portobello Mushroom Saute image

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Provided by BRIDGET678

Categories     Side Dish     Vegetables     Onion

Time 15m

Yield 2

Number Of Ingredients 7

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Steps:

  • Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS



Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 2

Number Of Ingredients 6

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
  • Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

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.

SAUTEED PORTABELLAS & SPINACH



Sauteed Portabellas & Spinach image

Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.

Provided by Chippie1

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 large portabella mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 teaspoon dried basil
1/4 teaspoon black pepper
6 garlic cloves, chopped
2 tablespoons dry red wine
1/8 cup grated parmesan cheese

Steps:

  • Melt butter in a large skillet or saute pan over medium heat.
  • Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
  • Pour in wine and reduce heat to low; simmer 1 minute.
  • Stir in Parmesan cheese and serve.

Tips:

  • Choose the right steak: A good steak for grilling should be at least 1 inch thick and have a good amount of marbling. Ribeye, strip loin, and tenderloin are all good choices.
  • Season the steak properly: Season the steak with salt, pepper, and any other desired spices before grilling. Be sure to season both sides of the steak.
  • Grill the steak over high heat: Preheat your grill to high heat before grilling the steak. This will help to sear the outside of the steak and keep the inside juicy.
  • Cook the steak to your desired doneness: The cooking time will vary depending on the thickness of the steak and your desired doneness. For a medium-rare steak, cook the steak for about 5-7 minutes per side. For a medium steak, cook the steak for about 7-9 minutes per side. For a well-done steak, cook the steak for about 9-11 minutes per side.
  • Let the steak rest before serving: After grilling the steak, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Grilling a perfect steak is a skill that takes time and practice. But with the right tips and techniques, you can grill a steak that is juicy, flavorful, and cooked to perfection. So fire up your grill and give it a try! You won't be disappointed.

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