Swiss Chard and Portobello Mushrooms

[Guest guest]

Swiss Chard and Portobello Mushrooms

4 Servings—dairy-free

 

 

4 Tbs. tamari

2 Tbs. vegetarian Worcestershire sauce

2 Tbs. cider vinegar

2 tsp. Asian sesame oil

4 tsp. minced shallots

2 tsp. country-style Dijon mustard

2 portobello mushrooms caps, about 5 oz. each

2 bunches red swiss chard

1 tsp. plus 1 1/2 tsp. olive oil

4 tsp. minced garlic

In shallow bowl, whisk 2 tablespoons tamari,

Worcestershire sauce, vinegar, sesame oil, shallots

and mustard. Add mushroom caps and marinate 15

minutes, turning occasionally.

 

Meanwhile, remove stems from chard and coarsely chop.

 

In large skillet, heat 1 teaspoon oil over medium

heat. Add garlic and cook, stirring, 1 minute. Add

chard and remaining tamari. Cover and cook until

wilted, 4 minutes. Uncover and set aside.

 

Wipe out pan. Heat remaining 1 1/2 teaspoons oil over

medium-high heat. Remove mushrooms from marinade;

reserve marinade. Add mushrooms and cook until tender,

4 minutes per side.

 

To serve, reheat chard and divide among plates. Cut

mushrooms into 1/2- inch-thick slices. Arrange sliced

mushrooms over chard and drizzle with remaining

marinade if desired.

 

PER serving: 86 CAL; 4 G PROT; 5 G TOTAL FAT (1 SAT.

FAT); 9 G CARB.; 0 MG CHOL; 946 MG SOD.; 2 G FIBER

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

- Official partner of 2002 FIFA World Cup

http://fifaworldcup.