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.


  1. I LOVE this recipe and have made it oodles of times. It is FAB!

  2. I love Veganomicon and the salad you made from it looks great! Perfect for the warming-up weather I bet you're having!

  3. Yum, I love that salad - perfect for summer.

  4. I gotta give this one a go! I have a bunch of asian mushrooms at home - you think they would be fine as a sub?