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Serves 4
Make a recipe of Mashed Potatoes on which to serve these delicious mushrooms. Start the potatoes first, while the mushrooms are marinating. Our mashed potatoes include garlic, and you can also add some wasabi powder and a tablespoon of toasted sesame oil for additional flavor. But there’s plenty of flavor, just as it is.
When doing this for two, reduce the amount of tamari to less than ¼ cup. Otherwise, the result is too salty.
2 cloves garlic, minced
1 tbs minced fresh ginger
1 tbs tahini
½ cup tamari or low-sodium soy sauce
1/3 cup toasted sesame oil
1 tbs light brown sugar
3 tbs white wine
4 large Portabello caps
1 tbs light oil
1. Combine garlic, ginger and tahini in a small bowl. Stir in tamari, sesame oil, sugar and wine until well mixed.
2. Put mushroom caps in a shallow pan. Add the marinade, turning to coat the mushrooms and let stand, gill side up for 15 to 30 minutes. You can spoon some of the marinade onto the gills of the caps to allow the marinade to penetrate.
3. In a skillet over medium-high heat, heat the oil. When hot, add the mushrooms.
4. Warm the marinade in a saucepan while the mushrooms cook.
5. Cook the mushrooms, turning once, until browned and tender, about 5 minutes.
6. Remove the mushrooms to a warm plate and slice at an angle into ¼-inch strips.
7. Put hot mashed potatoes on plates, arrange the mushrooms fan-wise on top and sauce with the warm marinade.
Source: Vegetarian Times, February 2002
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