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Recipe

Asian Marinated Portabella ‘Steak’

Judi Rutz

Servings: two.

Serve this full-flavored portabella “steak” with jasmine rice and greens tossed with some of the marinade. Seared baby bok choy is also a nice accompaniment.

Ingredients

  • 1 tsp. olive oil
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 tsp. five-spice powder
  • 1/2 tsp. coriander seeds
  • 1/2 cup rice wine
  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 2 strips orange zest, 1 inch wide
  • 2 Tbs. Asian sesame oil
  • 4 medium portabellas, stems and gills removed, caps wiped clean with a moist paper towel
  • 1/4 cup vegetable oil

Nutritional Information

      Nutritional Sample Size without reserved marinade
      Calories (kcal) : 320
      Fat Calories (kcal): 290
      Fat (g): 32
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 17
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 520
      Carbohydrates (g): 8
      Fiber (g): 2
      Protein (g): 3

Preparation

  • In a small pan, heat the olive oil until moderately hot. Add the garlic, ginger, five-spice powder, and coriander. Cook for 2 minutes, stirring to prevent burning. Add 1/2 cup water, the rice wine, soy sauce, orange juice, and zest. Bring to a boil, reduce the heat, and simmer for 5 minutes. Remove from the heat and add the sesame oil.
  • Arrange the portabellas in a shallow container in one layer and pour the hot mixture over them. Marinate for 1 to 2 hours, turning the mushrooms occasionally. Remove the portabellas and let them drain for a few minutes; reserve the marinade.
  • Heat the vegetable oil in a large sauté pan until hot. Sear the portabellas in one layer on one side, undisturbed, for about 5 minutes. Turn and sear the other side. Lower the heat if the portabellas are browning too fast. When tender, transfer them to paper towels to absorb some of the grease. Slice each portabella very thinly on the diagonal as you would a flank steak; drizzle with some of the reserved marinade, if you like.

Reviews

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Reviews

  • Annakatherine | 01/01/2016

    very yummy. I even loved them the next day sliced in a wrap with spinach or kale with feta as a healthy sandwich at work.

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