These multipurpose succulent mushrooms are perfect for salads, in sandwiches, or just as a veggie side for pretty much any type of savory meal.
From Veganomicon – The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero
Ingredients:
½ cup white cooking wine
1 tbs olive oil
2 tbs Soyshu or Tamari
2 tbs balsamic vinegar
2 cloves garlic, minced
3 or 4 portabello mushroom caps, depending upon size
Method:
Place all ingredients apart from mushrooms into Thermomix or Blender and mix at high speed.
Place mushrooms upside down in the marinade and spoon a lot of the marinade into each cap to form a small pool.
Preheat the oven to 200 degrees C
Marinate mushrooms for 20 minutes.
Cover with foil and bake for 30 minutes.
Remove foil and use tongues to flip over, cook for another 10 minutes uncovered.
If using as a burger just put them in a bun with some lettuce, tomato, Vegenaise and avocado.
If using in a sald let them cool then slice thinly.
