Ginger Sesame Glazed Portobello Steaks - Vegan 7 pts

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Ginger Sesame Glazed Portobello Steaks - Vegan 7 pts

 

Recipe By :Vegetarian Times Online Magazine, 4 Feb 2004

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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

 

 

 

 

 

 

 

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Per Serving (excluding unknown items): 70 Calories; 5g Fat (73.8% calories from

fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : An aromatic marinade adds complexity to these mushrooms, which resemble

flank steak when sliced at an angle.

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