Ginger-Sesame-Glazed Portobello Steaks

1. 1

   In small bowl, combine garlic, ginger and tahini.

2. 2

   Stir in tamari, sesame oil, sugar and wine until well blended.

3. 3

   Put mushroom caps in shallow bowl.

4. 4

   Add tamari mixture, turning to coat mushrooms and let stand 15 to 30 minutes, turning once.

5. 5

   In large skillet, heat peanut oil over medium-high heat.

6. 6

   Add mushrooms (reserve marinade) and cook, turning once, until browned and slightly softened, about 5 minutes.

7. 7

   Cut each mushroom on a slight angle into 1/4-inch-thick slices.

8. 8

   In small saucepan, heat reserved marinade.

9. 9

   To serve, spoon hot mashed potatoes on serving plates.

10. 10

    Fan out mushroom slices over potatoes and lightly drizzle with marinade.

* Per serving · 4 servings · Values may vary.

No additional tips available.