Teriyaki Portobello Mushrooms


It always amazes me how meaty portobello mushrooms can taste, and how perfectly they can take the place of meat in a dish. When I looked at the pictures of these teriyaki portobello mushrooms, I had to do a double take - they almost look like pieces of steak!


I know they don't taste like steak per se, but I would argue that they are similarly dense and smoky in flavor, and they leave you feeling really satisfied. The teriyaki sauce works so well with the flavor and texture of these mushrooms. We served them with roasted broccoli and white rice for an easy and healthy dinner.


If you're a new vegan and you have a craving for meat, try substituting portobellos instead - I don't think you'll be disappointed. And your body and mother Earth will thank you!


Ingredients
2 Tbsp olive oil
2 Tbsp vegan butter (I use Earth Balance)
3-4 portobello mushrooms, sliced 1/2 inch thick
1 clove garlic, thinly sliced
2 Tbsp teriyaki marinade
1/4 teaspoon garlic powder
pinch salt

Instructions
Heat olive oil and butter in a large, deep skillet over medium heat. Add mushrooms, garlic, teriyaki marinade, garlic powder, and salt to the pan and cook, stirring frequently, until the mushrooms are lightly browned, about five minutes. Reduce heat to low and simmer until mushrooms are tender Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes. Optional serving: with white rice and roasted broccoli

Serves 2

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