Simple Port Marinated Portobello Mushrooms

I love mushrooms and I recently accidentally ordered a pound and a half of portobellos in my veg box so I got creative… with port.

Port marinated portobellos develop this delicious pinky purple colour and have a really rich flavour whilst remaining juicy and chewy in a wonderfully textured way.

I was taking these to be cooked elsewhere so I mixed up my marinade and sloshed it around and over the mushrooms in some tupperware and wrapped the whole thing a tad too judiciously so it didn’t leak on the way but was nightmarish to unwrap at the other end. A bus journey later and I had me some nicely marinated portobellos ready to cook and serve with tasty vegan mashed potatoes because, well, mashed potatoes go with anything and it was that kind of night.

For your port marinade:

• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp vegan port
• 1 tsp dried thyme

The port I used was the mulberry pear port from Rustic Roots and this is currently my favourite tipple. I need more so if you know where to get it in Vancouver, without heading out on a roadtrip to the winery, let me know. Alternatively, ROADTRIP!?

Ahem. So, mix up your marinade, slosh it over your portobellos and then put them on a shaky bus for half an hour to an hour. Or, if marinating them at home, just keep sloshing the mixture over the portobellos and turning the mushrooms over to get good coverage and saturation.

Then all they need is to bake in the oven at about 375F for fifteen to twenty minutes, with a check on juiciness halfway through and they’re good to serve with salad, mashed potatoes (this is what we did!) and whatever else you fancy. You could also just throw them on the barbecue wrapped in foil and make rich succulent port marinated portobello mushroom burgers.

Lazy Portobello Mushrooms

If you’re super lazy or forgetful or pushed for time then you can always slice the portobellos and throw them in a pan with a little oil. After a few minutes add the other ingredients and mix quickly so there’s a good spread of the liquids. Sautee for a few more minutes to reduce the sauce and serve up sharpish. I did this for lunch and just had lazy port marinated portobellos, with quick-fried cherry tomatoes on toast because, well, life’s hard sometimes.

Tagged as: gluten-free, recipe, recipes, Vegan MoFo 2012, wholefood

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