Normally when I come up with what I think is a great recipe I preface my description with something like, "I don't want to brag but..." Not so in this case. I'm bragging, this recipe is excellent.
Once these mushrooms are marinated you could grill or roast them. They can be sliced and added to a salad of mixed greens with canillini beans, red onion and avocado (using the left over marinade to flavor a vinaigrette). They can also be used as mushroom burgers or breakfast bagel sandwiches. The flavor is very rich and savory, you won't be disappointed. This recipe is for 2 mushroom caps, but it could just as easily be doubled or tripled for more.
2 large portabello mushroom caps
3 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. vegetable stock
1 Tbsp. shoyu or tamari
1 tsp. dijon mustard
1/2 tsp. paprika
1/4 tsp. sea salt
1/4 tsp. dried oregano
2 cloves of garlic, minced
1) Preheat the oven to 400 degrees F. Mix all of the marinade ingredients in a small baking dish and whisk together with a fork or small whisk.
2) Remove the stems from the mushrooms and clean any dirt or debris off with a dry cloth or paper towel. Coat the tops of the caps with the marinade and then set them under side up in a baking dish and spoon the marinade into the cap (tilting the dish to get nice big spoonfuls if need be). Let the mushrooms sit in the marinade at room temperature for 20-30 minutes.
3) Turn the mushrooms back over (stem side down) and cover the dish with foil and bake for 20 minutes. Remove the foil and bake, uncovered, for an additional 15 minutes.
Photo to the left: Roasted Mushroom bagel sandwich with mixed greens and shallots sauteed in a little vegetable broth.