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Ginger-Sesame-Glazed Portobello Steaks

Source of Recipe


From "The Vegetarian Meat & Potatoes Cookbook"






List of Ingredients



• 2 cloves garlic, minced
  
• 1 Tbsp minced fresh ginger
  
• 1 Tbsp tahini
  
• 1/2 cup tamari or low-sodium soy sauce
  
• 1/3 cup toasted sesame oil
  
• 1 Tbsp light brown sugar
  
• 3 Tbsp white wine
  
• 4 large portobello caps
  
• 1 Tbsp peanut oil
  
• .
  
• Wasabi Mashed Potatoes (recipe follows)
  






Instructions



1. In small bowl, combine garlic, ginger and tahini. Stir in tamari, sesame oil, sugar and wine until well blended. Put mushroom caps in shallow bowl. Add tamari mixture, turning to coat mushrooms, and let stand 15 to 30 minutes, turning once.
   
   
2. In large skillet, heat peanut oil over medium-high heat. Add mushrooms (reserve marinade) and cook, turning once, until browned and slightly softened, about 5 minutes.
   
   
3. Cut each mushroom on a slight angle into 1/4-inch-thick slices. In small saucepan, heat reserved marinade. To serve, spoon hot mashed potatoes on serving plates. Fan out mushroom slices over potatoes and lightly drizzle with marinade.
   
   Makes 4 servings.
   
   ............
   
   WASABI MASHED POTATOES
   
   • 2 pounds Yukon gold or russet potatoes, peeled
   • 1 Tbsp wasabi powder
   • 1/3 to 1/2 cup plain soy milk, warmed
   • 1-1/2 Tbsp toasted sesame oil
   
   Quarter potatoes and place in large saucepan with enough cold water to cover; bring to a boil. Continue boiling until potatoes are tender when pierced with a fork, about 20 minutes.
   
   In small bowl, combine wasabi powder and 2 tablespoons water to make a thick paste. Drain potatoes and mash. Stir in wasabi paste, soy milk, oil and salt to taste, mixing until smooth. Serve hot.
   
   Makes 4 servings.