Korean Style Portobello Mushrooms

Prep time: 2 -3 hours (mostly for marinating)
Cooking time: 30 minutes


Ingredients:

6 portobello mushroom caps sliced into 1 inch thick pieces

For the marinade -
4 cloves of garlic minced
1 shallot finely sliced
1/2 cup tamari (what's the difference between soy sauce and tamari?) 
1/4 cup rice wine vinegar
2 tablespoons sesame oil
2 teaspoons of organic coconut sugar (regular brown sugar is a fine substitute)
1 teaspoon of gochugaru (Korean red chili pepper flakes)



Combine the ingredients for the marinade in a shallow, oven-safe vessel.  I used a rectangular pyrex container.  Once the mixture looks uniform, place the mushrooms in the container.  Make sure that each slice is coated with the marinade.  Rearrange the mushrooms every 30 minutes, to make sure each one is properly marinated.  Allow the mushrooms to marinate for at least two hours.

Time to cook:

Preheat your oven to 350 degrees.  Cover the dish with aluminum foil.  Place your dish on a baking tray, for easy retrieval, and put it in the oven for 30 minutes.

Once the mushrooms have finished cooking, transfer the mushrooms and the marinade into a serving dish.  Enjoy this over white rice.

(Note for TM, you are the only one reading this blog.  We have plenty of Gochugaru and will happily bring it to you)

August 10 VIP dinner

I love cooking for family and friends.  Last night, we prepared a gluten-free and vegetarian meal for two of our favorite people.

Here's the menu:

Gazpacho served with chopped cucumber garnish
Recipe to follow in a future post

Crunchy blue and green salad
Fennel, celery, endive, pear, and macadamia nuts served with blue cheese on the side.  The dressing was simple, aged balsamic vinegar and Greek olive oil.

Korean style Mushrooms served over rice
Portobello mushrooms braised in tamari, white rice vinegar, garlic, sesame oil, and coconut sugar marinade.

Italian style mushrooms served with mashed potatoes
White button mushrooms (chopped) and oyster mushrooms (sliced) sauteed in olive oil with capers, Celtic sea salt, onions, with a splash of chardonnay

Asparagus
Bases trimmed, tossed in olive oil and minced garlic, broiled in the oven for a few minutes

Roasted Cauliflower
Tossed in olive oil and Celtic sea salt, baked for 350 minutes on a baking tray, broiled for 5 minutes on low to achieve Maillard reaction

Desserts - fresh figs (provided by our guests), ice cream, and organic chocolate

Wine - Rose from Kenzo estates