| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Swiss |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Tamari |
| 2 |
lb |
Vegetarian Worcestershire sauce |
| 2 |
tb |
Cider vinegar |
| 2 |
ts |
Asian sesame oil |
| 4 |
ts |
Minced shallots |
| 2 |
ts |
Country-style Dijon mustard |
| 2 |
|
Portobello mushrooms caps |
| 5 |
|
(about 5 ounces each) (about 5 ounces each) |
| 2 |
bn |
Red swiss chard |
| 1 |
ts |
Olive oil plus |
| 1 1/2 |
ts |
Olive oil |
| 4 |
ts |
Minced garlic |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
Both senior articles editor Norine Dworkin and associate art director Derek
Hansen love to serve this dish to nonveggies. "They're always amazed at how
'meaty' it is," says Derek.
In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar,
sesame oil, shallots and mustard. Add mushroom caps and marinate 15
minutes, turning occasionally.
Meanwhile, remove stems from chard and coarsely chop.
In large skillet, heat 1 teaspoon oil over medium heat. Add garlic and
cook, stirring, 1 minute. Add chard and remaining tamari. Cover and cook
until wilted, 4 minutes. Uncover and set aside.
Wipe our pan. Heat remaining 1 1/2 teaspoons oil over medium-high heat.
Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook
until tender, 4 minutes per side.
To serve, reheat chard and divide among plates. Cut mushrooms into 1/2.
inch-thick slices. Arrange sliced mushrooms over chard and drizzle with
remaining marinade if desired.
PER SERVING: 86 CAL.; 4G PROT.; 5G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0
CHOL.; 946MG SOD.; 2G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 62
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