Swiss Chard and Portobello Mushrooms

[Guest guest]

Swiss Chard and Portobello Mushrooms

 

4 tablespoons tamari

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

2 teaspoons  sesame oil

4 teaspoons minced shallots

2 teaspoons country style Dijon mustard

2 portobello mushroom caps

2 bunches red Swiss chard

1 teaspoon olive oil plus 1 1/2 teaspoons olive oil

4 teaspoons 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.