Recipe - Teriyaki Portobello Burgers With Napa Cabbage Slaw

Teriyaki marinade
1/3 cup Soy sauce
2 tablespoon Sherry
3 tablespoon Rice vinegar
1 One half tablespoon Fresh ginger root
2 tablespoon Sugar
4 Portobello mushroom caps
Napa cabbage slaw
2 tablespoon Light mayonnaise
2 teaspoon Rice vinegar
1 teaspoon Sesame oil
One half teaspoon Honey
2 cup Finely shredded napa cabbage
One half cup Finely shredded carrot
2 Scallions; chopped fine
4 Sesame seed hamburger buns
lightly toasted

Recipe by: Gourmet/April 1996 Make teriyaki marinade: In a small saucepan,
simmer marinade ingredients, stirring until sugar is dissolved. Continue
simmering marinade until reduce to about One half cup and cool to room
temperature.

Put mushroom caps and marinade in large sealable plastic bag, arranging cap
in one layer, and seal bag, pressing out excess air. Marinate mushrooms at
room temperature, turning bag over several times, 1 hour.

Make slaw: In a bowl, whisk together mayonnaise, vinegar, oil and honey and
add cabbage, carrot and scallions. Toss vegetables well to coat and season
with salt and pepper.

Preheat broiler.

Drain mushrooms and arrange, stemmed sides up, on a lightly oiled rack of a
broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushro
lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms w
a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun
tops.