Friday, October 7, 2011
Roasted Sherry Portobellos
Portobellos are a wonderful thing. They can also be an annoying thing because they seem to have made it on the list of "what vegetarians/vegans eat" along with hummus and oreos. Now don't get me wrong, there is nothing wrong with any of those. It's just that..one gets tired of eating the same few staples at every party, bbq and restaurant.
Nevertheless, I still love a good roasted shroom. This week I bought the caps with the intention of experimenting a bit. Thanksgiving is right around the corner it seems and this year I was thinking of adding a portobello to my list of things I will slave over and probably be the only one to eat (Little do they know I'm ok with that! All the treats for me!) during the feast.
Pre vegetarian/vegan Lacey was a nut for meat. Especially turkey. I've been contemplating what to cook that will satisfy all my taste cravings. My family has a tradition of making Drunk Turkey. Every year we buy bottles of sherry and baste and baste and baste the poor turkey until the house is full of the sweet smell of syrupy alcohol.
So here it is - Test One of Sherry Shrooms
1/2 cup sherry
2 tbsp each of Tamari, olive oil and balsamic vinegar
3 cloves garlic, minced
the juice of half a lemon
Whisk all the ingredients together.
Place the 3 to 4 cleaned caps in a casserole facing up, gills exposed, and spoon half of the sherry mixture into the caps and pour the rest into the bottom of the dish so both sides of the mushrooms get coated. Marinate for half an hour.
Heat the oven to 400. Roast, covered with a lid or aluminum foil for half an hour. Flip the caps over and roast for another 15 minutes or so, uncovered. Serve hot or let them cool and slice them.
These portobellos turned out well but more work must be done. The sherry was actually a bit overpowering. I will be trying them again soon but they worked wonderfully in the sandwich I had for lunch.
Sherry Portobello Sammy with Lemony Spinach and Basil Pesto