Monday, February 7, 2011

Portobellos & Noodles with Green Beans

4 large portobello mushroom caps
6 cloves of garlic
4 T olive oil
1 T Montreal Steak seasoning
1T tamari
2 T AP flour
2 cups vegetable broth
Braggs Amino seasoning or Tamari
red wine

1 Bag Whole Wheat Noodles - cooked according to package directions

Marinate the portobellos for 1 - 12 hours in 3 minced cloves of garlic, 2 T olive oil, Montreal seasoning and tamari. Drain  before cooking.
In a skillet over med high heat - sear the portobellos on each side. Pour 2 T of the broth over the mushrooms and reduce to low heat. Cover and simmer slowly while you prepare the sauce and noodles.
To make the sauce heat 2 T olive oil over medium heat. Add remaining minced garlic (3 cloves) when garlic is clear, reduce heat to med low and  add flour whisking continually slowly add the vegetable broth, Braggs or Tamari to taste and a splash of red wine let simmer about 10 minutes. Slice the mushrooms (while in the pans - or take them out slice and return them to the pan) Cover the mushrooms with the sauce. Serve over cooked noodles.

Green Beans
1 pound of trimmed, washed green beans
1 clove of minced garlic
3 T olive oil
1/4 fresh lemon

Heat olive oil in a medium skillet over med high heat, add garlic and beans. Keep tossing the green beans for 2-3 minutes. Squeeze juice from fresh lemon over green beans. Reduce to low, let cook until bright green, but still crisp (2-3 minutes) Serve warm or at room temperature.

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