Marinated Portobello Mushrooms and Rosemery Beans
The portly portobello mushroom is a hearty ingredient that can easily take center stage for the main course. Marinating and roasting brings out its best, creating a deep, rich flavor and meaty texture. And as if they were made for each other, a bed of creamy, rosemary-infused white beans beckons the juicy slices of mushroom to lusciously adorn it. Marinate the mushrooms in advance to create a simple but elegant meal that comes together quickly. Serve with your favorite vegetable or get your greens in by sautéing kale or chard in a pan with a little oil, garlic, and salt. Or better yet, massage raw kale with salt, lemon juice, and a little oil for a light, fresh addition to this scrumptious meal. Done drooling yet?
- Marinated Portobello
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 3 large garlic cloves minced, about 1 tablespoon
- 6 large portobello mushroom caps stems removed, cut into 1/2-inch thick strips
- Rosemary Beans
- 2 tablespoons olive oil
- ½ medium onion chopped, about 1/2 cup
- 3 large cloves garlic minced, about 1 tablespoon
- 2 tablespoons minced fresh rosemary
- 1 teaspoon salt
- 2 15.5-ounce cans cannellini beans, drained and rinsed
- 1/2 to 3/4 cup vegetable broth or water
- 1 tablespoon fresh lemon juice
- Ground black pepper to taste
To make the marinade, put oil, vinegar, tamari, Worcestershire, and garlic in a large zip-top plastic bag and shake to mix. Add mushroom strips and gently shake to combine. Use immediately or or marinate for 30 minutes or more.
To sauté the mushrooms: Empty bag with mushrooms and marinade into a large pan heated over medium-high heat. Cook, stirring occasionally, for about 12 minutes or until the mushrooms are cooked through.
To roast the mushrooms: Preheat the oven to 400ºF. Line a large baking tray with parchment paper. Empty the bag with the mushrooms and marinade onto the tray. Arrange slices in a single layer on the baking tray. Roast in the oven for about 25 minutes, or until mushrooms are smaller in size and very dark. They should be thick and juicy.
To make the beans, heat olive oil in a large pan over medium heat. Add onion and cook, while stirring occasionally, for about 8 minutes or until onions are translucent and have softened. Add garlic, rosemary, and salt and cook a few minutes more, until the rosemary and garlic are fragrant. Add beans, ½ cup of broth, and lemon juice. Stir to combine and cook for another 5 minutes. Use a fork to mash the beans in the pan into a thick, chunky mixture or purée them in a food processor, if you prefer. Add more broth if you prefer a thinner consistency. Season with ground black pepper. To serve, spoon beans onto individual plates and top with roasted mushroom slices and any remaining juice from the baking tray. Serve immediately with your favorite greens.