Ginger-Sesame-Glazed Portobello Steaks
An aromatic marinade adds complexity to these hearty mushrooms, which resemble flank steak when sliced at an angle. Use the marinade sparingly while cooking to ensure that it does not overpower the earthy mushroom flavor.
These are wonderful served over a heaping pile of Roasted Garlic Mashed Potatoes.
Ingredients
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon tahini
1/2 cup tamari or low-sodium soy sauce
1/3 cup toasted sesame oil
1 tablespoon light brown sugar
3 tablespoons white wine
4 large portobello caps
1 tablespoon peanut oil
Instructions
In small bowl, combine garlic, ginger and tahini. Add tamari, sesame oil, sugar, and wine; stir 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, starting gill-side up and reserving marinade. Cook, turning once (now gill-side down), 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 warm marinade.