An aromatic Asian-inspired marinade makes these juicy Portobello “steaks” completely irresistible.
Try serving them over Sesame-Wasabi Mashed Potatoes: they are such a scrumptious combination!
Come to think of it, this would make a perfect romantic Valentine’s dinner for two; just cut the recipe in half (or have some great leftovers next day!). Plus this divinely flavorful dish is really quick to make. More time for cuddling up together!
2 garlic cloves, mashed
1 tablespoon peeled and minced fresh ginger
1 tablespoon tahini (sesame paste)
1/2 cup tamari or other soy sauce
1/3 cup toasted sesame oil
1 tablespoon firmly packed light brown sugar
3 tablespoons sake or dry white wine
4 Portobello mushroom caps
1 tablespoon peanut oil
1. In a small bowl, combine the garlic, ginger, and tahini. Stir in the tamari, sesame oil, brown sugar, and sake, blending well.
2. Place the mushroom caps in a shallow bowl. Add the marinade, turning to coat the mushrooms, and let stand for 15 to 30 minutes, turning once.
3. Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms (reserve the marinade) and sear, turning once, until well browned and slightly softened, about 5 minutes.
4. Cut each mushroom on a slight angle into 1/4-inch thick slices. Place a serving of hot mashed potatoes on each of four dinner plates. Fan out the mushroom slices over the potatoes.
5. Meanwhile, heat the reserved marinade in a small saucepan. Drizzle a little of it around the edges of each plate and serve hot.