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| Name: | Mushrooms w/ Sauce | Contributor: | Katy King |
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| Description: | Mushroom recipe (Served '05 Cookoff) | Posted: | 2005-10-24 |
| Key words: | portobello, Cookoff | Category: | Side Dishes |
| ID: | 653 | Updated: | 2006-04-02 14:59:36 |
| Ingredients: | 4 large portobello mushrooms, stems removed (for a potluck or appetizers, use an equivalent quantity of crimini mushrooms)
1 medium onion, sliced thinly finely cut chives for garnish (my addition) 1/2 c almonds 1/4 c olive oil 1/4 c tamari soy sauce (the recipe originally called for Braggs, a liquid amino acid, but I've never used it) 1/4-1/2 c water (I use very little water, probably only 1-2 Tbsp) 2 Tbsp balsamic vinegar 3 cloves garlic, roughly chopped 1 tsp dried rosemary 1 tsp dried oregano |
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| Preparation: | In a blender or food processor, blend the almonds until powdered. Add oil, tamari soy sauce or Braggs, water, vinegar, garlic, rosemary and oregano, and blend until well-combined. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over the mushrooms and bake for 20-25 minutes at 350F. Top with chives.
I find that I use a higher sauce-to-mushroom ratio than above. No worries; the sauce is quick to make and leftovers are versatile. |
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| Notes: | Here is the much-requested recipe for the mushrooms I made for the Cookoff. I got the recipe from a friend, but it's originally from _The Garden of Vegan_, by Tanya Barnard & Sarah Kramer, with minor adjustments. | ||
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