Prep 30 mins
Cook 15 mins
An aromatic marinade adds complexity to these mushrooms, which resemble flank steak when sliced at an angle. - From Vegetarian Times
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon tahini
- 1⁄2 cup tamari or 1⁄2 cup low sodium soy sauce
- 1⁄3 cup toasted sesame oil
- 1 tablespoon light brown sugar
- 3 tablespoons white wine
- 4 large portabella mushroom caps
- 1 tablespoon peanut oil
- 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.