Grilled Portobello Steaks with Balsamic Sauce
Do not be fooled by the semi-unappetizing photograph below! These babies are loaded with flavor and while being pretty darn good on their own, I'd imagine them even tastier in burger form: On a kaiser roll with caramelized onions and leafy greens.
Grilled Portobello mushroom disguised as a mud patty...
2 Portobello mushrooms
tamari or soy sauce
1 small onion, diced
2 cloves of garlic, minced
2 T Balsamic vinegar
2 T tamari or soy sauce
2 T water
Heat grill plate or fry pan to high and brush it with oil.
Remove stems of mushrooms and wipe off dirt.
Marinate mushrooms in a bit of tamari, a few minutes each side.
Grill or fry mushrooms until golden, about 3 minutes per side.
Remove mushrooms from heat and allow mushrooms to rest for a few minutes, wrapped in foil.
Heat oil over medium-high heat in a small saucepan.
Add onions and garlic and saute until softened, about 2 minutes.
Add liquids and bring to a simmer.
Allow sauce to reduce for 5 minutes, until rich and dark.
Plate steaks and drizzle with sauce. Sprinkle with thyme, salt and pepper to taste.