Thursday, September 17, 2015
Grilled Ginger Sesame Portobello Mushrooms and Kale - Vegan and Paleo
I purchased portobello mushrooms a couple weeks ago to make mushroom napoleons with poached eggs and spinach. I wrapped them in a paper bag and put them in the refrigerator and then forgot about them completely. Fortunately, storing mushrooms in paper is the absolute best way to keep them fresh. So, although they were slightly wilted and dry, that only intensified their flavor.
Feel free to use crimini or button mushrooms, if that's what you have. Crimini mushrooms, also called baby bellas, are, as you might have guessed, simply immature portobello mushrooms.
Serves four for an appetizer (one for an entree)
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
Pinch red chili flake
Juice of one lime
1 tablespoon gluten-free soy sauce or coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
1/4 cup olive oil
2 to 4 portobello mushrooms
4 cups shredded kale
2 green onions, thinly sliced on a bias
1. Combine the ginger, garlic, chili flake, lime juice, soy sauce, sesame oil, and maple syrup in a glass jar. Drizzle the olive oil into the dressing, whisking constantly to emulsify.
2. Place them gill-side up and pour half of the dressing over them. Allow to marinate for at least 30 minutes.
3. Pour the excess marinade from the mushrooms, shaking to remove any excess. Place them gill-side down on a preheated outdoor grill or grill pan over medium heat. Cook for 5 to 7 minutes, being careful not to burn them. Flip and cook for another 5 to 7 minutes.
4. Remove the mushrooms from the grill and allow to rest for 2 minutes.
5. While the mushrooms are resting, toss the kale with half of the remaining dressing and arrange it on a serving platter.
6. Slice the mushrooms into thin pieces and place them atop the kale. Drizzle with the remaining dressing and top with green onions. Serve immediately.