When I was in my ‘less meat’ eating stage we had this for dinner. It was a good substitute for meat.
1 lbs. fresh Portobello mushrooms
2 Tbsp. brown sugar
2 Tbsp. cooking oil
2 Tbsp. lemon juice
2 Tbsp. soy sauce
½ tsp. dry mustard
½ tsp. ground ginger
2 c. shredded Chinese cabbage
2 Tbsp. sliced green onions
1 Tbsp. snipped fresh cilantro
1. Cut off the mushroom stems even with the caps. Discard stems. Place mushrooms in a large plastic bag set in a bowl. For the teriyaki marinade, whisk together the brown sugar, oil, lemon juice, soy sauce, mustard and ginger. Pour teriyaki marinade over mushrooms; close bag. Refrigerate for 2 to 4 hours, turning the bad several times.
2. Place mushrooms and marinade in a 3-quart saucepan. Cover and simmer about 15 minutes or till mushrooms are just tender. Uncover and simmer for 3 to 5 minutes more or till most of the liquid has evaporated; cool slightly. Cut mushrooms into ¼ inch thick slices.
3. To serve, place mushroom slices atop cabbage. Drizzle with any remaining cooking liquid. Sprinkle with green onion and cilantro.
Yield: 6 to 8 servings