Friday, March 26, 2010
Roasted portobello mushrooms
These thick, meaty mushrooms are divine sandwiched between slices of focaccia with a bit of avocado and red onion dressing. If I'm serving this alongside a spinach salad (the one picture here also includes oranges, pecans, dried cranberries, and avocado), I'll often put some salad in with the mushroom. Alternatively, you could slice the mushroom and serve it atop the salad!
This recipe comes straight from Veganomicon.
1/2 c. cooking wine (I use white grape or apple juice)
1 T. olive oil
2 T. soy sauce
2 T. balsamic vinegar
2 cloves garlic, minced
2 large or up to 4 small portobello caps.
Combine all ingredients in a glass pie plate. Place the mushrooms caps-up in the marinade and spoon marinade liberally into each cap to form a small pool. Marinate for 20 minutes; cover with aluminum foil and bake at 400 for 30 minutes. Remove the foil, flip the caps over, and cook, uncovered, for another 10 minutes.