Monday, November 20, 2006

The Wedding Frenzy: Marinated Portobellos

This was the craziest danged thing.

So we had a fair number of vegetarians at the wedding, and since there was a lot of meat and salmon, we decided to work up some sliced portobellos to put on the side for the veggie people, so they'd get a little something extra.

Well, none of the vegetarian ever got to these because, as Ms. Art Attack puts it, "You damned meat eaters, you just eat everything, our food and yours!!"

Thing is, these were literally just portobellos with some Soy-Vay Veri Veri Teriyaki sauce tossed over them, seared in a pan and sliced. Nothing more. But everyone, EVERYONE kept asking about them! Go figure.

The Soy-Vay is Kosher parve AND vegetarian, so I know I'll be asked about them again, therefore, I'm putting up the recipe:

Marinated Portobellos
4 large portobellos, cleaned and stemmed.
1 cup Soy-Vay Veri Veri Teriyaki sauce
a little olive oil for frying

A few hours before you're planning to serve them, place the mushrooms in a medium glass dish and coat liberally with Soy-Vay. Let stand at room temperature.

Heat olive oil in a non-stick frying pan until hot, then sear mushrooms on each side in the oil.

Slice and serve.

Back to the Wedding Menu.

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