Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Miso; dark barley |
1 tablespoon | Balsamic Vinegar |
2 tablespoons | Water; or vegetable stock |
2 \N | Mushrooms; Portabellos, 5 - 6\" in diameter |
\N \N | Olive Oil |
\N \N | Fresh Parsley; minced |
These large mushrooms are almost steak-like when grilled or broiled with a simple, yet sumptuous balsamic basting sauce. Serve them as an appetizer, side dish or garnish.
In a bowl, whisk together miso, vinegar and stock or water; set aside.
Carefully remove mushroom stems and slice about ¼" thick. Leave caps whole, or for faster cooking, slice into ¼" slices. Brush mushrooms lightly with olive oil. Grill or broil about 5 min.
Turn and brush with miso-vinegar mixture. Continue to cook, basting occasionally, until tender, about 5 min more. Garnish with parsley.
Serves 4
Variations: This recipes has infinite possibilities. Try marinating mushrooms in miso mixture for a few minutes before broiling. Or season broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame oil, and/or a splash of umeboshi vinegar. Garnish with fresh chives.
Recipe by: Susan Jane Cheney a former Moosewood cook.
NOTES : Cal 11⅗, Fat 0.3g, Carbs 1.8g, Dietary Fiber 0.3g, Protein 0.7g, Sodium 157mg, CFF 21%.
Recipe by: Vegetarian Times, March 1995, pg 62 Posted to Digest eat-lf.v097.n234 by Reggie Dwork <reggie@...> on Sep 16, 1997