Wednesday, October 21, 2009
Veganomicon Portobello Salad
Another Veganomicon recipe today.
In the heat last week, we had salad several nights. One night I made the Portobello Salad with Spicy Mustard dressing from Veganomicon. This salad has marinated baked portobello mushrooms, with a lovely sweet tangy mustard dressing. For my salad, I kept the portobellos, dressing and greens, but skipped the remaining ingredients. I added tomatoes and sliced zucchini. It was delicious.
The mushrooms are baked in a lovely wine, soy, garlic, balsamic and olive oil marinade (recipe is in the book). I have found that the marinade makes more mushrooms that the 2-4 suggested. I have also frozen and reused the marinade after baking. The mushrooms also freeze well, so you can make a lot and have some for later.
I have made the actual recipe before and found it was very good. The dressing is wonderful on almost any green salad. If you have Veganomicon, try this one.