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Receta Silverbeet And Portobello Mushrooms
by Global Cookbook

Silverbeet And Portobello Mushrooms
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Ingredientes

  • 4 Tbsp. tamari
  • 2 lb vegetarian Worcestershire sauce
  • 2 Tbsp. cider vinegar
  • 2 tsp Asian sesame oil
  • 4 tsp chopped shallots
  • 2 tsp country-style Dijon mustard
  • 2 x portobello mushrooms caps
  • 5 x (about 5 ounces each) (about 5 ounces each)
  • 2 bn silverbeet
  • 1 tsp extra virgin olive oil plus
  • 1 1/2 tsp extra virgin olive oil
  • 4 tsp chopped garlic

Direcciones

  1. 4 SERVINGS DAIRY-FREE
  2. Hansen love to serve this dish to nonveggies. "They're always amazed at how 'meaty' it is," says Derek.
  3. In shallow bowl, whisk 2 Tbsp. tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add in mushroom caps and marinate 15 min, turning occasionally.
  4. Meanwhile, remove stems from silverbeet and coarsely chop.
  5. In large skillet, heat 1 tsp. oil over medium heat. Add in garlic and cook, stirring, 1 minute. Add in silverbeet and remaining tamari. Cover and cook till wilted, 4 min. Uncover and set aside.
  6. Wipe our pan. Heat remaining 1 1/2 tsp. oil over medium-high heat.
  7. Remove mushrooms from marinade; reserve marinade. Add in mushrooms and cook till tender, 4 min per side.
  8. To serve, reheat silverbeet and divide among plates. Cut mushrooms into 1/2. inch-thick slices. Arrange sliced mushrooms over silverbeet and drizzle with remaining marinade if you like.