Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons olive oil, 2 tablespoons German mustard, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 2 minced cloves of garlic, 0.5 teaspoon black pepper, and 0.5 teaspoon salt in a bowl, then thoroughly coat the 4 large portobello mushroom caps with this marinade and let them marinate for at least 30 minutes.

2. 2

   Heat 2 tablespoons olive oil in a saucepan over medium heat, then add 2 thinly sliced large yellow onions and cook slowly for 15-20 minutes until they are softened and caramelized.

3. 3

   Pour 1 bottle (330 ml) German Altbier into the caramelized onions, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, then add 0.25 cup vegetable broth, 1 tablespoon brown sugar, and 1 tablespoon balsamic vinegar, season with salt and black pepper to taste, and continue to simmer gently.

4. 4

   In a large bowl, combine 2 coarsely grated large sweet potatoes, 0.25 cup all-purpose flour, 2 tablespoons chopped fresh chives, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, mixing well to ensure the flour evenly coats the sweet potato.

5. 5

   Preheat your charcoal grill to medium-high heat, then place the marinated portobello mushroom caps directly on the grill grates and cook for 5-7 minutes per side, or until tender and nicely charred.

6. 6

   Heat 4 tablespoons vegetable oil in a large non-stick pan over medium heat, then place spoonfuls of the sweet potato mixture into the pan, flattening them slightly to form 6-8 round rösti, and cook for 4-6 minutes per side until golden brown and crispy.

7. 7

   Arrange the grilled herb mushroom steaks on plates, top each steak generously with the Altbier-Zwiebel-Jus, and serve alongside the freshly cooked Süßkartoffel-Rösti.