| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
Asian, Main dishes, Vegetarian |
4 |
Servings |
INGREDIENTS
|
|
Teriyaki marinade |
| 1/3 |
c |
Soy sauce |
| 2 |
tb |
Sherry |
| 3 |
tb |
Rice vinegar |
| 1 1/2 |
tb |
Fresh ginger root |
| 2 |
tb |
Sugar |
| 4 |
|
Portobello mushroom caps |
|
|
Napa cabbage slaw |
| 2 |
tb |
Light mayonnaise |
| 2 |
ts |
Rice vinegar |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Honey |
| 2 |
c |
Finely shredded napa cabbage |
| 1/2 |
c |
Finely shredded carrot |
| 2 |
|
Scallions; chopped fine |
| 4 |
|
Sesame seed hamburger buns lightly toasted |
INSTRUCTIONS
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 1/2 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.
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