Tuesday, May 26, 2009

for the love of portobello mushrooms

have you discovered the joy of portobello mushrooms? i've truly gotten to know their splendor only recently, and i'm still wondering where they've been all my life!

grilled, oven-roasted or sauteed, their size and meaty texture make portobellos a great transition food for moving toward a whole, plant-based diet. they can be used in place of meat in many meals as a healthier, more peaceful option. (i think/hope mushrooms don't feel any pain when being plucked from the ground!)

here i grilled them and used them as a "burger" with sliced avocado, tomato, and bbq sauce with tots.

next, we have portobello mushroom soft tacos with asparagus, guacamole, and pico de gallo.

last, wasabi portobello steak with teriyaki millet
(and tots again- not the healthiest but so yummy! hey, i said these were transition meals!)

animal-friendly ingredients for two:

2 portobello mushrooms, stems removed
wasabi, to taste
1 C millet, rinsed
2 1/4 C.water
6 cloves garlic, minced
3 T tamari or soy sauce
2 tsp agave or organic sugar
2-3 tsp lemon juice or rice vinegar
2 tsp organic sesame oil
2 tsp grated fresh ginger, divided
1 pinch salt
1 green onion, chopped
1 T sesame seeds, toasted

rinse millet. in a large pan, toast millet for 2-3 minutes. add garlic after 1 minute. add water. bring to boil, cover, and reduce heat to low. simmer for 20 minutes or so (until water has evaporated).

while millet is cooking, cook portobello mushrooms. season with a little tamari, wasabi, 1/2 tsp ginger, and 1 clove garlic each. i like to steam my portobellos in a pan for about 10 minutes, but they could also be baked in the oven on 350 for 15-20 minutes.

in a small bowl, whisk tamari, agave, lemon juice, sesame oil, ginger, and salt. add to cooked millet and top with green onion and sesame seeds. add more tamari if needed.

sources say portobello mushrooms are an excellent source of niacin, an essential vitamin with many benefits. you gotta love that!

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