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Broiled Or Grilled Portobello Mushrooms With Asian Flavors

Tender leaves of baby spinach are a perfect foil for meaty slices of sesame-infused portobello mushrooms. This recipe comes from "Vegetables Every Day."

3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
4 medium portobello mushrooms (about 1 pound), stems discarded and caps wiped clean
1 tablespoon sesame seeds, roasted in a dry skillet until golden brown

Preheat broiler (place rack about 6 inches from broiler) or light grill.

Combine vinegar, soy sauce and sesame oil in shallow baking dish large enough to hold mushrooms in a single layer. Add mushrooms and marinate, turning occasionally, for 10 minutes.

Broil mushrooms in baking dish or take them out of the marinade and grill over medium-hot fire. Cook, turning once, until lightly browned, 8 to 10 minutes. Sprinkle with sesame seeds and serve immediately. (To serve with spinach, see below.)

Makes 4 servings as side dish or sandwich filling or 2 as main course.

Variation: While mushrooms are cooking, toss 8 cups stemmed, washed and dried baby spinach or other tender greens with 2 tablespoons toasted sesame oil and salt and pepper to taste. Divide greens among 4 plates. Cut each mushroom in half and then into 1/2-inch slices. Arrange a portion of mushrooms over each salad; serve immediately.

Thursday, August 09, 2001

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