They will be delicious! Thanks for writing in and please let us know how they turn out. These mushrooms look so incredibly juicy, Valentina! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Pin Recipe.
Print Recipe. Prep Time 10 mins. Cook Time 8 mins. Marinating Time 6 hrs. Total Time 6 hrs 18 mins. Course Side Dish. Cuisine Asian, American. Servings 4. Calories kcal. US Customary Metric. Clean the mushrooms. Use a damp towel to gently wipe the mushrooms clean. Then use the dull side of a small paring knife to gently scrape off the gills from the underside of the mushroom. This little extra step is important because this portion of the mushroom can become quite bitter when it's grilled. Make the marinade.
In a small mixing bowl, combine the tamari or soy sauce with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth. Place the two mushrooms in a large zip-lock bag and pour the marinade over them. Use your hands to ensure the marinade is evenly covering both sides of the mushrooms. Place the bag in the refrigerator to marinate for at least 6 hours, and ideally overnight. The next day, when you're ready to cook, preheat your BBQ or stove-top grill.
Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. Save this for later! Put the mushrooms on a large plate and season both sides with the salt and pepper. Place the mushrooms on the preheated grill -- if you don't hear a sizzle, take them off until it's hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side.
Slice and serve. After the mushrooms have slightly cooled, cut them into then slices, place them on serving plate and drizzle with the remaining marinade. For those who thought it was too vinegary, it could be the quality of your balsamic. The longer it's aged the sweeter and mellower it tends to be.
Cooking wine is pretty much bad wine with salt added. Never cook with wine you wouldn't drink and trust me, you would never drink the stuff sold as "cooking wine. Reviews: Most Helpful. Really great recipe!! I tried it last night after having recently switched over to becoming a vegetarian or more accurately a pescetarian but it was fabulous! I cut it into strips and served it over salad! It was fabulous! A great substitute for steak!
Will definitely cook again! The best tasting mushrooms I used only 1 tblspn of the balsamic and kept everything else the same I did use white wine cause thats what I had on hand. I bet red wine would be even better because its richers and the portobello is a very "meaty mushroom". Thanks so much for this very tasty dish. Very easy and very good. Forget the cooking wine; use a drinkable middle-shelf wine you need a glass to go with your meal anyway right?
The mushrooms shrink up quite a bit; one is definitely not enough for a serving. I'm going to try sprinkling them with freshly grated Parmesan during the last ten minutes of cooking. Rating: 4 stars. I have to say I really enjoyed the flavor of this. I cooked as directed except I used my favorite red drinking wine instead of cooking wine a bit less than called for because I had it on hand.
Then after it was cooked I made 'burgers' by putting the mushrooms on toasted whole grain burger buns and topped with bleu cheese and spring mix salad greens instead of lettuce. It was great and I didn't even need any other condiments because the mushrooms came out very juicy! I will say that they do shrink up quite a bit during cooking and I could have eaten two easily. Next time I would add something to the menu to make it more of a meal. Remove from heat. Arrange cooked mushrooms evenly in one or two layers in a large baking dish.
In a small bowl, combine olive oil, lime juice, garlic, parsley, shallots, white pepper, and salt; pour over mushrooms. In the refrigerator, marinate at least 4 hours or overnight. Serve either cold or at room temperature. Plate on individual salad plates as an appetizer with 3 slices on the bottom at a diagonal and another 3 slices on top in the opposite direction makes an appealing diamond pattern. Drizzle some of the marinade over the top, making sure you get some of the shallot and garlic.
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