This recipe was so delicious, I had to share it with everyone.
4 portobello mushrooms, cleaned and stems removed
1/2 cup extra virgin olive oil
1/4 cup red wine
3 cloves garlic minced
2 teaspoons tamarind sauce ( I used 1/2 teaspoon white vinegar and a splash of fresh orange juice)
1 teaspoon molasses
2 teaspoons balsamic vinegar
1/2 teaspoon Celtic salt
1/4 teaspoon black pepper
ingredients in a casserole dish. Coat mushrooms with marinade, and
spoon marinade on top of gills. Let stand for 15 minutes on counter,
flipping the mushrooms half way through. Heat grill pan, or grill, and
grill for 3-5 minutes on each side. (Keep extra marinade for later)
up one onion. Saute onions in olive oil ( 1/2 tablespoon) and cook
until tender. Add a sprinkle of salt. Remove onions and set aside for
later. In hot sauce pan add remaining marinade and keep over heat until
hot. Remove mushrooms from grill pan , top with sauteed onions, and
drizzle remaining warmed up marinade on top.
I have a meat lover
at home, so I cooked up some chicken sausage from Trader Joe's (removed
from casing) and added to sauteed onions. I then topped mushrooms with
the sausage-onion mixture. It was delicious with the extra meat, but
tasty just by itself for the non- meat lovers.