Ginger-Sesame-Glazed Portobello Steaks

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Ginger-Sesame-Glazed Portobello Steaks

4 Servings

 

An aromatic marinade adds complexity to these mushrooms, which

resemble flank steak when sliced at an angle.

 

2 cloves garlic, minced

1 Tbs. minced fresh ginger

1 Tbs. tahini

1/2 cup tamari or low-sodium soy sauce

1/3 cup toasted sesame oil

1 Tbs. light brown sugar

3 Tbs. white wine

4 large portobello caps

1 Tbs. peanut oil

1. In small bowl, combine garlic, ginger and tahini. Stir in tamari,

sesame oil, sugar and wine until well blended.

2. Put mushroom caps in shallow bowl. Add tamari mixture, turning to

coat mushrooms and let stand 15 to 30 minutes, turning once.

3. In large skillet, heat peanut oil over medium-high heat. Add

mushrooms (reserve marinade) and cook, turning once, until browned

and slightly softened, about 5 minutes.

4. Cut each mushroom on a slight angle into 1/4-inch-thick slices. In

small saucepan, heat reserved marinade.

5. To serve, spoon hot mashed potatoes on serving plates. Fan out

mushroom slices over potatoes and lightly drizzle with marinade.

PER serving: 292 CAL; 9 G PROT; 23 G TOTAL FAT (3 SAT. FAT); 11 G

CARB.; 0 MG CHOL; 1027 MG SOD.; 5 G FIBER