Tuesday, November 1, 2011

Roasted Portobellos

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 112 of Veganomicon.
The marinade makes this smell amazing while it is cooking. It tastes kind of like a pot roast, except
the texture is kind of spongy.

Ingredients: portobello caps, garlic, olive oil, balsamic vinegar, soy sauce, cooking wine (Merlot used here).