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Vegan Portobello "steak" is cooked in the pan and served with truffled mashed sweet potatoes, pan-seared asparagus and homemade chimuchirri sauce.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


  • 1 large sweet potato, peeled and chopped
  • 4 Portobello mushrooms, sliced thickly
  • 1 bunch of asparagus, trimmed
  • Extra-virgin olive oil
  • Truffle oil (or extra-virgin olive oil)
  • Unrefined salt and freshly ground black pepper
  • Chimuchirri Sauce
  • 1 cup parsley, packed
  • Juice of 1 lemon
  • 3 garlic cloves
  • ¼ cup chopped red onion
  • ½ teaspoon dried oregano
  • ½ teaspoon unrefined salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ¼ cup extra-virgin olive oil


  • Boil or steam sweet potatoes until fork tender. Add into your food processor, drizzle with truffle or olive oil, add a pinch of unrefined salt and process until silky smooth, scraping down sides as needed. Reserve.
  • While potatoes are cooking, add olive oil in a large skillet over medium heat and put sliced portobello mushrooms. Sprinkle with salt and pepper. Cook until dark in color and caramelized, about 5-6 minutes. You want to cook them on both sides at high heat but without smoking the oil.
  • Trim asparagus, add them in a separate skillet drizzled with olive oil, sprinkle asparagus with salt and pepper, and cook on medium heat until tender, about 5-6 minutes. (You can cook them at the same time of the mushrooms in a separate skillet.)
  • Make the sauce by combining all ingredients into a food processor and process a few times to make the sauce. Transfer to a glass jar and reserve. Refrigerate leftover sauce.
  • Arrange plates by putting mashed potatoes first, then arrange portobello "steak" strips on top, add asparagus and drizzle sauce on top of mushrooms.