The scent while you’re grilling these steaks are so amazing! I like serving the portobellos over sprouted brown rice with whatever produce is in season. We have an indoor tabletop grill, so we’re able to grill year round, and I cannot wait to try this with autumn squashes and other types of vegetables.
I also do stir-fry, and I just had an idea to use this in a noodle or soup bowl. If you don’t like spicy food, then you can omit the Sambal Oelek. The rest of the ingredients for this recipe blend beautifully together, so it’s still going to tastes really good even without the heat. Definitely use the fresh pineapple juice though. I’ve noticed that other types of sweeteners leave a… I can’t exactly describe it, but it’s a sharp undertone that the pineapple juice doesn’t have when blended with the soy sauce.
It keeps in the refrigerator for at least a week. It would probably stay fresh longer, but we always use it up before them. If you’re cooking with anything that tends to soak up liquids, then you may want to cut back on the Sambal Oelek. I’ve noticed that the spicy heat makes vegetables like eggplant a little too hot, and it also gets spicier the longer the sauce stays in the fridge.
- 1/4 cup soy sauce or tamari gf
- 2 tablespoosn sesame oil
- 2 tablespoons safflower or olive oil
- 2 tablespoons rice vinegar
- 1 garlic clove, minced
- *1 to 2 tablespoons Sambal Oelek
- 1 tablespoon maple syrup
- 1/4 teaspoon minced ginger
- 2 portobello mushrooms
Trim the stems up to the caps; set aside. Combine everything, except the mushrooms, in a glass dish large enough to hold the mushrooms. Add the portobello and turn to coat. Leave on counter while preheating the grill.
Grill mushrooms whole for 12-15 minutes flipping every 3-5 minutes until tender. I pour a little more sauce over the mushrooms each time I flip them. Slice and serve over rice or noodles, or leave it whole and make into burgers.
If you decided to stir-fry them instead, then place the chopped up mushrooms in a large skillet with about 1 tablespoon of oil. Cook over medium heat until almost ready, about 5 minutes. Add the sauce to the mushrooms in the pan and heat for an additional minute. You can also add cut up vegetables to the mix by cooking them with the mushrooms. If you use onions, carrots, celery, broccoli, or other "hard texture" vegetables then cook them in the pan for 5 minutes before adding the mushrooms.
*you can omit this ingredient or use less depending on how hot (or not at all) you prefer.