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.
Oops made - it again and didn't read my comments! I used mirin (sweet rice cooking wine) instead of sake but it was still lovely. Used 5 portobellos for 2 people and it was just enough for a light dinner. Recommend BBQing the portobellos since, even with splatter guards, the kitchen took a lot of scrubbing to get rid of the grease.....
Yummy BUT I am glad I served it with a whole bunch of potstickers as well as the baby bok choi since it is definitely a small side and not the main. Sake = Rice wine. I will make it again but there are not any left overs........
I love this recipe for prepping a few days worth of lunches on Sunday afternoon. The mushroom slices keep very well and are delicious cold - they are firm in a good way and full of their marinade juice when you bite into them. Will make again and again.
(P.S. I didn't have any rice wine on hand, so I used red wine instead. It probably wasn't as good, but it didn't ruin the recipe either.)
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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