Professional Veg Cooking--Smokey Braised Portobello Mushrooms

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Smokey Braised Portobello Mushrooms

 

Recipe By :Professional Vegetarian Cooking, Ken Bergeron

Serving Size : 10 Preparation Time :0:00

Categories : ProfessionalVegetarianCooking

 

Amount Measure Ingredient -- Preparation Method

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BRAISING LIQUID:

1 cup apple juice

1 cup water

1/4 cup soy sauce

2 teaspoons crushed garlic

1 teaspoon minced fresh ginger root

1 teaspoon maple syrup

1/4 teaspoon liquid hickory smoke

15 fresh rosemary leaves

1 pinch black pepper

OTHER INGREDIENTS:

10 portobello mushroom caps -- (about 5 inches)

2 tablespoons olive oil

 

Combine braising liquid ingredients and set aside. Brush a large frying pan

with oil and place it over medium high heat. Place the portobello caps top side

down into the pan and brown. Turn the caps over and for each one, and 3

tablespoons of the braising liquid to the pan, cover, and cook for 5 minutes.

Caps are down when they are fork-tender.

 

Thinly slice the caps and fan them out to serve. Serve with any remaining pan

juices. If there seems to be a lot of juice or it is weak in flavor, remove all

of the cooked mushrooms from the pan and reduce. They may be served hot, at

room temperature, or lightly chilled, but not too cold or they will have less

flavor.

 

VARIATION: Other mushrooms that braise well include shiitake, cremini, and

white mushrooms of various sizes. All of these mushrooms, including the

portobellos, may be sliced before braising to shorten the cooking time.

 

S(ISBN):

" 0-471-29235-4 "

Copyright:

" 1999 "

 

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Per serving: 76 Calories (kcal); 3g Total Fat; (36% calories from fat); 3g

Protein; 10g Carbohydrate; 0mg Cholesterol; 419mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0