Portobellow Mushroom Steaks with Creamed Spinach and Red Wine Shallot Sauce
Serves 4
4-6 large portobello mushrooms, stems discarded, gills removed
MARINADE
1/2 cup soy sauce
1/2 cup olive oil
2 tbsp dijon mustard
2 tbsp worcestershire sauce
2 garlic cloves, minced
mixed together and marinated mushrooms for 20-30 minutes
BREADCRUMBS
3 tbsp butter
1 cup panko breadcrumbs
Kosher salt and pepperÂ
melt butter
SHALLOT SAUCE
3 shallots, finely diced
1 tsp minced garlic
1/2 cup cream
2 tbsp goat cheese
6 cups packed baby spinach
3 tbsp grated parmesan
kosher salt and pepper to taste
1 cup red wine