Tuesday, June 5, 2012

Korean Portobello Mushrooms

In my quest to make all my family's favorite foods vegan/vegetarian, I had to find a substitute for Korean BBQ. Some people prefer the "fake meats" but I've yet to try a meat substitute that I like. Tofu doesn't always cut it, especially if you're using a grill. So what could I use that was hearty (i.e. meaty) enough to replace short ribs? Portobellos! I think this meat-free version is actually tastier than the original. But of course I am a "crazy vegan lady." At least, that's what my family calls me.

4 portobello mushrooms, cleaned
1/2 c. water
1/2 c. soy sauce
1/4 c. agave
1/4 of a yellow onion, peeled
4 cloves garlic
1 t. sesame oil
1/2 T. black pepper

1. Combine water, soy, agave, onion, garlic, oil & pepper in a blender. Process until smooth.
2. Place your mushrooms in a large Ziploc bag. Add the marinade. **These can marinade for up to 4 hours**
3. Cook on a hot grill or under the broiler until tender and the sugar (agave) starts to caramelize.

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