Portabello mushrooms are an awesome vegetarian staple because they have a great (some say meaty) texture and rich flavour. They also don’t take all day to marinade, a few hours is all they need to soak up any delicious flavours you place them in. I had a gigantic navel orange that needed to be used up so it inspired today’s marinade.
Orange Miso Marinade
- Juice of a medium-large sized orange (1/4-1/3 cup)
- 1 inch ginger, minced
- 1/2 green chili, minced
- 2 tbsp miso
- 1 tbsp tahini (or any nut butter)
- 1 tbsp tamari (or soy sauce)
- 1/4 cup water
Blend all of the ingredients together (if you whisk it might be a little chunky).
- 2 large portabello mushrooms, sliced about 1/2-inch thick
Pour marinade over the mushrooms and let sit for a 1-3 hours.
Sauteed Portabello Mushroom Sandwiches (serves two)
- 1 tbsp coconut oil
- 1/2 medium yellow onion, sliced
- 1 small-medium red bell pepper, sliced
- Marinated portabello mushrooms, drained
- 2 fresh baked crusty rolls
- 2 slices of swiss cheese (or daiya, cheddar, whatever)
- Mixed baby greens
Preheat oven to 300°F. Place the buns on a baking sheet with cheese on one side. Bake until toasted and cheese has melted. Heat coconut oil in a large saute pan over medium-high heat. Add the onion and bell pepper and fry for a couple of minutes, stirring constantly. Add the mushrooms and continue to stir fry until cooked through. Arrange on bun with mixed greens. EAT.