Ginger-Sesame-Glazed Portobello Steaks
- Annie B. Bond
- May 20, 2001
- 1:48 pm
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.
Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002). Copyright (c) 2002 by Roboin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).
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