Portabella Roast – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
Ingredients (use vegan versions):
- 2 large portabella mushrooms
- 1 clove elephant garlic (or 4 regular) chopped
- 3 cups water
- 3 cups red wine
- 3 cups low-sodium soy sauce
- 1 tablespoon Dijon mustard or dry mustard
- 1 tablespoon curry powder
- 1 tablespoon cayenne pepper (optional)
- 10 baby carrots
- A dash of liquid smoke
- 1/2 cup sesame oil
Directions:
Wash mushrooms. Remove stems and slice
mushrooms into 4 pieces.
In a large bowl, mix together all
ingredients (except mushrooms and
carrots). Place mushrooms in container.
Make more marinade if you do not have
enough to cover the mushrooms. I
slightly exaggerated the measurements
for the liquid ingredients b/c I had
problems covering them (and b/c I
usually cook by taste, not measurement).
I strongly suggest you taste test the
marinade while you are making it. If
it”s too salty, add more water, too
bland, add more soy sauce or spices.
Cover and refrigerate over night.
In a large frying pan fry mushrooms and
baby carrots in some of the marinade for
about 5 minutes on each side. They taste
great a little blackened but it is not
necessary.
In a glass oven-safe pan, pour about 2
inches of the marinade and cook
mushrooms and carrots in the oven at
about 350 for 20-30 minutes or until
carrots are tender. You can even add
some baby potatoes before you throw it
in the oven. Serve with marinade on top.
Serves: 2-4
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