Recipe by Dreamer in Ontario
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.
Top Review by Motivated Mama
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!
- 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
Directions See How It's Made
- 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.