Ginger-Sesame-Glazed Portobello Steaks

Recipe Ingredients

2		Garlic cloves - minced
1 tablespoon	15ml	Minced fresh ginger
1 tablespoon	15ml	Tahini
1/2 cup	118ml	Tamari
		= (or low-sodium soy sauce)
1/3 cup	78ml	Toasted sesame oil
1 tablespoon	15ml	Light brown sugar
3 tablespoons	45ml	White wine
4 tablespoons	60ml	Portobello caps (large)
1 tablespoon	15ml	Peanut oil

Recipe Instructions

In small bowl, combine garlic, ginger and tahini. Stir in tamari, sesame oil, sugar and wine until well blended.

Put mushroom caps in shallow bowl. Add tamari mixture, turning to coat mushrooms and let stand 15 to 30 minutes, turning once.

In large skillet, heat peanut oil over medium-high heat. Add mushrooms (reserve marinade) and cook, turning once, until browned and slightly softened, about 5 minutes.

Cut each mushroom on a slight angle into 1/4-inch-thick slices. In small saucepan, heat reserved marinade.

To serve, spoon hot mashed potatoes on serving plates. Fan out mushroom slices over potatoes and lightly drizzle with marinade.

This recipe yields 4 servings.

Per Serving: 292 Cal; 9g Prot; 23g Total Fat (3 Sat. Fat); 11g Carb.; 0mg Chol; 1027mg Sod.; 5g Fiber.

Description:

"An aromatic marinade adds complexity to these mushrooms, which resemble flank steak when sliced at an angle."

Source:
Vegetarian Times, February 2002

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