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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 red swiss chard
- 1 tsp extra virgin olive oil plus
- 1Â 1/2 tsp extra virgin olive oil
- 4 tsp chopped garlic
Direcciones
- 4 SERVINGS DAIRY-FREE
- Hansen love to serve this dish to nonveggies. "They're always amazed at how 'meaty' it is," says Derek.
- 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.
- Meanwhile, remove stems from chard and coarsely chop.
- In large skillet, heat 1 tsp. oil over medium heat. Add in garlic and cook, stirring, 1 minute. Add in chard and remaining tamari. Cover and cook till wilted, 4 min. Uncover and set aside.
- Wipe our pan. Heat remaining 1 1/2 tsp. oil over medium-high heat.
- Remove mushrooms from marinade; reserve marinade. Add in mushrooms and cook till tender, 4 min 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 you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 46 | 61% |
| Total Fat 5.21g | 7% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 953mg | 40% |
| Potassium 341mg | 10% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.3g | 1% |
| Protein 2.65g | 4% |
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