Portobello Steaks

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Portobello "Steaks" Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons olive oil, plus oil for preparing the pan 4 large portobello mushroom caps (5 to 6 inches -- indiameter) 1 tablespoon Japanese soy sauce (shoyu or tamari) 2 teaspoons balsamic vinegar Salt and freshly ground pepperPlace the rack in the center of the oven and preheat to 450º F. Oil one ortwo shallow roasting pans large enough to hold the caps in one layer.Lightly wipe the portobello caps with a damp kitchen towel. Remove any stemsthat prevent the caps from sitting flat in the pan. With the gill sidesdown, tap the mushrooms gently on the kitchen counter to dislodge any dirtcaught in the crevices. Arrange on the roasting pan with gill sides down.In a small bowl, use a fork to combine and emulsify the oil, soy sauce, andvinegar. Liberally brush the mixture onto the tops and sides of the caps.Season with salt and pepper.Roast until the color of the tops and edges deepens, 5 to 6 minutes. Flipover. Give the oil mixture a good stir, and then brush the bottoms. Roastuntil cooked through and tender (they will look slightly collapsed and yieldto touch), 3 to 5 minutes more. Serve immediately, whole or sliced.Other Ideas:Sprinkle the portobellos with fresh or dried thyme when seasoning with saltand pepper.Make roasted portobello sandwiches on split focaccia.

 

 

 

 

 

 

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