Sometimes I will just write down a list of ingredients and guess how much of each one is necessary to make a mouthwatering dish. Sometimes I am right. Sometimes I am way off-base. It was definitely the former when I dreamed up this dish. I was hooked at first bite (and made sure to have another person try it too . . . just to be sure it was that good. It was). When I tried this dish, I was worried it would be too much tang, without a balancing flavor. Boy, was I wrong on that — it was the perfect mix of sweet and savory. It’s definitely going to be making a repeat appearance in my kitchen soon . . .
So where did I come up with this? To be honest, the inspiration for mincing the fresh ginger came from watching Guy’s Big Bite on the Food Network. On an episode that I saw recently – in the wee hours of the morning – he talked about how often ginger is grated in recipes, but he was mincing it so that his would have a bit of the texture as well as the taste. I decided to try it too. Can you say yum? What an awesome idea.
Anyway, a few little suggestions. If you make this, prep all the ingredients before even heating the oil. That will make the cooking process speed by. These are tasty hot or cold and they last for quite a few days in the fridge. And since this recipe can be easily doubled or tripled . . . Oh, and presliced portobellas often come in six ounce packages … just FYI.
Asian Inspired Portobello Mushrooms
2 tbsp olive oil
2 cloves garlic, finely minced
1 inch piece of ginger, minced
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp honey
6 oz portobello mushrooms, sliced (about 2)
In a medium skillet, heat the olive oil over medium heat. Stir in the garlic and ginger. Cook, stirring frequently, for 2-3 minutes, until just before the garlic begins to brown. Quickly whisk in the vinegar, soy sauce and honey.
Add the portobello mushroom slices in a single layer. Cook, flipping occasionally, until soft and browned (from soaking in the sauce) – about 6-7 minutes.
To serve: These are a very versatile mushroom. They were fantastic with rice noodles, but would be equally good in a vegetarian sandwich, in a pita pocket with avocado and bean sprouts, over rice or on a salad. Use your imagination.
These are a great entry for Sweetnicks‘ ARF/5-A-Day Tuesdays (mushrooms are a veggy, right?). Check out Cate’s site tonight for a roundup of great recipes from around the web.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
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- ARF/5-A-Day #101 | Food & Life | February 7, 2008