teriyaki portobello burgers with napa cabbage slaw
 
  teriyaki marinade
1/3 cup  soy sauce
2 Tbsp  sherry
3 Tbsp  rice vinegar
1-1/2 Tbsp  fresh ginger root
2 Tbsp  sugar
4   portobello mushroom caps
 
  napa cabbage slaw
2 Tbsp  light mayonnaise
2 tsp  rice vinegar
1 tsp  sesame oil
1/2 tsp  honey
2 cup  finely shredded napa cabbage
1/2 cup  finely shredded carrot
2   scallions -- chopped fine
4   sesame seed hamburger buns -- lightly toasted
 
make teriyaki marinade: in a small saucepan, simmer marinade ingredients, 
stirring until sugar is dissolved. continue simmering marinade until 
reduced to about 1/2 cup and cool to room temperature. put mushroom caps 
and marinade in large sealable plastic bag, arranging caps in one layer, 
and seal bag, pressing out excess air. marinate mushrooms at room 
temperature, turning bag over several times, 1 hour. make slaw: in a bowl, 
whisk together mayonnaise, vinegar, oil and honey and add cabbage, carrot 
and scallions. toss vegetables well to coat and season with salt and 
pepper. preheat broiler. drain mushrooms and arrange, stemmed sides up, on 
a lightly oiled rack of a broiler pan. broil mushrooms 2 inches from heat 
and turn over. brush mushrooms lightly with oil and broil 3 minutes, or 
until tender. transfer mushrooms with a slotted spatula to hamburger bun 
bottoms. top mushrooms with slaw and bun tops. serving size : 4 
 
-- 
 
(ID: 78541) Mirror: rec.food.recipes: Mon, Jul 21, 2003


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