Prep 15 mins
Cook 30 mins
I love portobello mushrooms. They are wonderful as a side dish or even a vegetarian main dish.This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard. Bragg is similar to soy sauce and is sold in health food stores. I found this recipe in the Toronto Star.
- 1⁄2 cup almonds
- 1⁄4 cup olive oil
- 1⁄4 cup tamari soy sauce (or preferably, Bragg sauce)
- 1⁄2 cup water
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, roughly chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 6 large portabella mushrooms, stems removed
- 1 medium onion, sliced
- Preheat oven to 350°F.
- In blender or food processor, grind almonds until powdered.
- Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
- Place mushrooms upside down in baking dish, tightly in one layer.
- Bake for 30 to 35 minutes or until mushrooms are tender.
- To serve, slice thickly on diagonal. Spread onion and sauce on top.
I copied the other reviewers and baked the sauce and onions with the mushrooms and it came out great. I also reduced the soy sauce by a third. This was a hit with my husband, thanks for posting!
We ate this for our main course...it was filling and delicious. It was so flavorful and exotic compared to what we normally eat (with 4 little ones at home), that it was like we went to an expensive restaurant. I had to use plain old soy sauce, and I had pre-sliced mushrooms, which I put the sauce over and baked, but it seemed perfect. It will definitely be on the menu again!
Really great recipe! I may be the only one who thought the mushrooms didn't even need the sauce?? They came out of the oven so juicy and great from just the spices- but the sauce was good also. Served with quinoa and roasted asparagus for a main dish.