Recipe by Sharon123
Portobello mushrooms are a wonderful main dish, due to their heartiness, meatiness and size. Originally published in the Vegan Table cookbook and again in Vegan's Daily Companion by Colleen Patrick Goudreau.
Top Review by Starrynews
Loved the concept on these, and the herbs are a great touch. Unfortunately, the salty flavor overwhelmed much of the other flavors, despite using reduced sodium soy sauce. I marinated for about 40 minutes, and it still soaked up a very salty flavor. Once we squeezed out some of the marinade and ate with rice, it was enjoyed. Thanks for sharing! Veggie Swap 51
- 8 -12 large portabella mushrooms
- 1⁄4-1⁄2 cup balsamic vinegar
- 1⁄2 cup low sodium soy sauce
- 1⁄2 cup water
- 2 -3 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 2 -3 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 -3 sprigs fresh oregano (can use marjoram instead) or 1 teaspoon dried oregano (can use marjoram instead)
- 1 -2 tablespoon olive oil, for sauteing
Directions See How It's Made
- Remove stems from mushrooms, and lightly wipe tops with a damp paper towel.
- In a large bowl, combine vinegar, soy sauce, water, rosemary, thyme and oregano. Stir to mix. Add mushrooms and make sure each one is covered by marinade. You may need to move them around. Marinate for as little as 30 minutes or up to overnight in the fridge.
- When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard marinade). Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 3-5 minutes, until lightly browned. Turn over and cook 3-5 minutes more.
- Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms.
- Cover and cook 5-7 minutes. Flip mushrooms, cover and cook 5-7 minutes longer. When fork tender, remove from pan, and repeat with remaining nmushrooms.
- To serve the mushrooms hot, simply use myltiple pans on the stove at once.
- Serve 2 mushrooms per person.