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Name:Mushrooms w/ Sauce Contributor:Katy King
Description:Mushroom recipe (Served '05 Cookoff) Posted:2005-10-24
Key words:portobello, Cookoff Category:Side Dishes
ID:653 Updated:2006-04-02 14:59:36
Ingredients:4 large portobello mushrooms, stems removed (for a potluck or appetizers, use an equivalent quantity of crimini mushrooms)
1 medium onion, sliced thinly
finely cut chives for garnish (my addition)

1/2 c almonds
1/4 c olive oil
1/4 c tamari soy sauce (the recipe originally called for Braggs, a liquid amino acid, but I've never used it)
1/4-1/2 c water (I use very little water, probably only 1-2 Tbsp)
2 Tbsp balsamic vinegar
3 cloves garlic, roughly chopped
1 tsp dried rosemary
1 tsp dried oregano
Preparation:In a blender or food processor, blend the almonds until powdered. Add oil, tamari soy sauce or Braggs, water, vinegar, garlic, rosemary and oregano, and blend until well-combined. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over the mushrooms and bake for 20-25 minutes at 350F. Top with chives.

I find that I use a higher sauce-to-mushroom ratio than above. No worries; the sauce is quick to make and leftovers are versatile.
Notes:Here is the much-requested recipe for the mushrooms I made for the Cookoff. I got the recipe from a friend, but it's originally from _The Garden of Vegan_, by Tanya Barnard & Sarah Kramer, with minor adjustments.

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