Portabello mushrooms are our most commonly used meat substitute. They are large, chewy and fit a commercial hamburger bun, making a nice presentation, so we don't hesitate to use them for sandwiches. They don't have a very strong flavor: their most outstanding characteristic is that they take on the taste of whatever they're cooked in. Our biggest problem with them is that they take on the taste of whatever they're cooked in. Choose your flavorings well, and adjust the heat of this recipe to your family's taste.
This recipe takes that mild mushroom flavor, and adds a terrific, spicy, smokey taste. While these mushrooms make great vegetarian fare, they also make a wonderful side dish. Cook extra for Roasted Mushroom Soup with Andouille.
This amount of marinade will cover 4 6-inch portabellos - double it for a large crowd.
3 Tbs soy sauce
1 Tbs fish sauce
2 Tbs GirlsonaGrill Pepper Sauce or 1 Tsp Crystal Hot Sauce
1 Tbs honey
1/2 tsp sesame oil
3 cloves of garlic
2 inches of fresh ginger, peeled and grated
pinch of red pepper flakes (optional)
Combine all ingredients and whisk well. Place mushrooms, gill side up, in a shallow baking dish and pour the marinade over them. Continue to baste occasionally in the sauce for about 2 hours. Pour the marinade out of the mushrooms into a small bowl, and use for basting sauce (no chicken police here....)
Grill, gill side up on a foil tray over a medium-high fire for about 4 mins. Baste occasionally with the marinade. Slide them out onto the grate, and continue to cook for another 3-4 mins, depending on the fire, and the size of the mushrooms, at least until they have good grill marks. Remove and serve warm.
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