Yields: 4 Servings
2 cloves garlic minced
1 tablespoon ginger minced
1 tablespoon tahini
1/4 cup low sodium Soy sauce
2 tablespoons toasted Sesame oil
1 tablespoon light brown sugar
4 tablespoons red wine
4 each portobello mushroom caps
In a small bowl, mix the Garlic, Ginger and the Tahini together. Stir in the Soy sauce, Sesame oil, sugar and the wine. Stir until well blended.
Cut mushroom caps into 1/2 thick slices and put them in a shallow pan, pour marinade over mushrooms turning to coat mushrooms.
Let marinade for 30 min. turning once. On a grill or in a large skillet cook mushrooms over medium-high heat turning once. (reserve marinade)
Cook until browned and slightly softened about 5 min.
Reduce reserved marinade in a skillet. Drizzle over mushrooms, serve hot.
These are great served with a big mound of garlic mashed potatoes and some broccoli Yummm!