Pek­ing Por­to­bel­los

The Denver Post - - LIFE & CULTURE -

These are caramelized and meaty-tast­ing, with a ter­rific sauce we’re al­ready think­ing of us­ing with other dishes as well. You’ll need a roast­ing rack. 4 serv­ings MAKE AHEAD: The sauce can be made and re­frig­er­ated a day in ad­vance.

Adapted from “The Su­per­fun Times Ve­gan Hol­i­day Cook­book,” by Isa Chan­dra Moskowitz (Lit­tle, Brown and Co., 2016). In­gre­di­ents For the mush­rooms 6 medium-size por­to­bello mush­room caps (gills re­moved) Sliced scal­lions, for gar­nish For the sauce ½ cup hoisin sauce 2 ta­ble­spoons plain rice vine­gar 2 ta­ble­spoons Sriracha 1 ta­ble­spoon toasted sesame oil 1 ta­ble­spoon peeled, finely grated fresh ginger root (from a 2-inch piece) 1 ta­ble­spoon finely grated or­ange zest (from 1 large or­ange) 2 ta­ble­spoons light brown sugar ¼ tea­spoon Chi­nese five-spice pow­der Di­rec­tions

For the mush­rooms: Pre­heat the oven to 425 de­grees. Place a flat wire roast­ing rack in­side a rimmed bak­ing sheet.

Ar­range the por­to­bello caps, gill sides down, on the rack. Roast for 12 min­utes or un­til they have re­leased mois­ture.

Mean­while, make the sauce: Whisk to­gether the hoisin sauce, vine­gar, Sriracha, toasted sesame oil, ginger, or­ange zest, brown sugar and five-spice pow­der in a medium bowl un­til well com­bined. The yield is a gen­er­ous ¾ cup.

Trans­fer the roasted por­to­bel­los to a few lay­ers of pa­per tow­els and let them drain for a few min­utes; mean­while, po­si­tion an oven rack 8 inches from the broiler el­e­ment and pre­heat the broiler. Wipe off the bak­ing sheet, then lightly grease it with cook­ing oil spray. Ar­range the roasted por­to­bel­los on it, gill sides up. Spoon ¼ cup of the sauce over them.

Broil for 3 to 5 min­utes, un­til the sauce has dark­ened, watch­ing closely so the por­to­bel­los don’t burn. Then use tongs to turn them over. Spoon another ¼ cup of the sauce over them, then broil for 3 to 5 min­utes on the sec­ond side, un­til dark brown and lightly charred on the edges.

Slice the por­to­bel­los on the di­ag­o­nal (as thin or thick as you like). Scrape any resid­ual broiled sauce from the bak­ing sheet into the re­main­ing ¼ cup of sauce, stir­ring to in­cor­po­rate. Driz­zle the por­to­bel­los with that sauce mix­ture and top with the scal­lions. Serve warm.

Nu­tri­tion: Per serv­ing (us­ing half the sauce): 100 calo­ries, 3 g pro­tein, 21 g car­bo­hy­drates, 2 g fat, 0 g sat­u­rated fat, 0 mg choles­terol, 450 mg sodium, 2 g di­etary fiber, 16 g sugar

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