Recipe - Broiled Portabellos

1 tablespoon Miso; dark barley
1 tablespoon Balsamic Vinegar
2 tablespoon Water; or vegetable stock
2 Mushrooms; Portabellos, 5
6" in diameter
Olive Oil
Fresh Parsley; minced

These large mushrooms are almost steaklike when grilled or broiled with a
simple, yet sumptuous balsamic basting sauce. Serve them as an appetizer,
side dish or garnish.

In a bowl, whisk together miso, vinegar and stock or water; set aside.

Carefully remove mushroom stems and slice about 1/4" thick. Leave caps
whole, or for faster cooking, slice into 1/4" slices. Brush mushrooms
lightly with olive oil. Grill or broil about 5 min.

Turn and brush with misovinegar mixture. Continue to cook, basting
occasionally, until tender, about 5 min more. Garnish with parsley.

Serves 4

Variations: This recipes has infinite possibilities. Try marinating
mushrooms in miso mixture for a few minutes before broiling. Or season
broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame
oil, and/or a splash of umeboshi vinegar. Garnish with fresh chives.

Recipe by: Susan Jane Cheney a former Moosewood cook.

NOTES : Cal 11.6, Fat 0.3g, Carbs 1.8g, Dietary Fiber 0.3g, Protein 0.7g,
Sodium 157mg, CFF 21%.
Recipe by: Vegetarian Times, March 1995, pg 62

Posted to Digest eatlf.v097.n234 by Reggie Dwork reggie@reggie.com on
Sep 16, 1997