Broiled Portabellos
- 1 tb Miso; dark barley
- 1 tb Balsamic Vinegar
- 2 tb Water; or vegetable stock
- 2 Mushrooms; Portabellos, 5 -
- -6" in diameter
- Olive Oil
- 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 1/4" thick. Leave caps
whole, or for faster cooking, slice into 1/4" 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 11.6, 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 on
Sep 16, 1997
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 1/4" thick. Leave caps
whole, or for faster cooking, slice into 1/4" 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 11.6, 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
Sep 16, 1997
