Ginger-Sesame-Glazed Portobello Steaks
Vegetarian Times Issue: February 2, 2002 p.26
An aromatic marinade adds complexity to these mushrooms, which resemble flank steak when sliced at an angle.
Directions
- 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.
ingredient list
4 Servings
- 2 cloves garlic, minced
- 1 Tbs. minced fresh ginger
- 1 Tbs. tahini
- 1/2 cup tamari or low-sodium soy sauce
- 1/3 cup toasted sesame oil
- 1 Tbs. light brown sugar
- 3 Tbs. white wine
- 4 large portobello caps
- 1 Tbs. peanut oil
Nutritional Information
Per serving:
| Calories |
292 |
| Protein |
9g |
| Total fat |
23g |
| Saturated fat |
3g |
| Carbs |
11g |
| Cholesterol |
mg |
| Sodium |
1027mg |
| Fiber |
5g |
| Sugars |
g |
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