Swiss chard and portobello mushrooms

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Tamari
2 pounds Vegetarian Worcestershire sauce
2 tablespoons Cider vinegar
2 teaspoons Asian sesame oil
4 teaspoons Minced shallots
2 teaspoons Country-style Dijon mustard
2 Portobello mushrooms caps
5 (about 5 ounces each) (about 5 ounces each)
2 bunches Red swiss chard
1 teaspoon Olive oil plus
1½ teaspoon Olive oil
4 teaspoons Minced garlic

Directions

4 SERVINGS DAIRY-FREE

Both senior articles editor Norine Dworkin and associate art director Derek Hansen love to serve this dish to nonveggies. "They're always amazed at how 'meaty' it is," says Derek.

In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally.

Meanwhile, remove stems from chard and coarsely chop.

In large skillet, heat 1 teaspoon oil over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and remaining tamari. Cover and cook until wilted, 4 minutes. Uncover and set aside.

Wipe our pan. Heat remaining 1½ teaspoons oil over medium-high heat.

Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, 4 minutes per side.

To serve, reheat chard and divide among plates. Cut mushrooms into ½.

inch-thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired.

PER SERVING: 86 CAL.; 4G PROT.; 5G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0 CHOL.; 946MG SOD.; 2G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 62 Converted by MM_Buster v2.0l.

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