In honor of the Halloween holiday season, I've begun combining my three favorite things: horror movies, good food, and friends in something I like to call "Home-cooked Horror Nights". This past Sunday, a few friends descended on my home to enjoy some blood-thirsty films and vegetarian fare. Now, you'd usually think that veggies wouldn't really lend themselves to that level of virtual violence, which is why I leaned a towards a more "meaty" taste. Portobello mushrooms have a rich, earthy flavor and a nice, thick texture.
Portobello Wraps
(makes 5 servings)
3 portobello mushrooms, chopped in half, then sliced
1 bag baby spinach, chopped
1 tomato, chopped
2 tsp mirin, soy sauce, olive oil
crumbled goat cheese
whole wheat tortilla wraps
marinade:
2 tbsp mirin
2 tbsp olive oil
2 tbsp soy sauce
Marinate your mushrooms in a large bowl, stirring occasionally, for 10-15 minutes.
Chop spinach.
Chop tomato into little pieces.
Season a large pan with olive oil and heat over medium heat until warm. Transfer to the heated pan.
Cook, stirring, until the mushrooms have shrunk and softened (about 10 minutes). Transfer cooked mushrooms to a colander, drain, then pour into a serving bowl. Add 1 bag's worth chopped baby spinach to the pan and add 2 tsp mirin, soy, and olive oil. Heat until the spinach has cooked to a shrivel. Deposit in colander, drain, and deposit in a serving bowl.
Season a dry pan with olive oil and add a tortilla, warming on both sides.
Take the warm tortilla, add a little spinach, chopped tomatoes, mushrooms, and goat cheese. Wrap and enjoy. :)
Go on! Have a peace!
Posts
Today’s Haiku (November 14, 2024)
2 hours ago
Uh-oh. What's mirin? Dammit Danielle! :) (no, seriously though, I don't know what mirin is. Just when I get excited that I don't need a food processor for your recipes...)
ReplyDeleteMirin is a Japanese cooking wine, or 'seasoning wine', made from glutinous rice. It has a low alcohol content and a very sweet taste. You should be able to find it in the liquor department at your local supermarket, or at a wine and spirit shop, even though it's extraordinarily low on the tipsy scale. (Manufacturers of Mirin only ferment it long enough to achieve the proper sweetness, without an eye for alcohol content.)
ReplyDeleteMirin has a golden hue, sort of like the color you find in Tej or mead - very pretty. It is generally used as an additive in sauces and can even tone down the tastes and odors of a variety of meats (like fish). Apparently it is sometimes brushed onto fish and roasts to give these dishes a "sheen". In Japan, pleasantness of presentation is half the battle.
So that's my little expose on Mirin. Use it in very small amounts - a little goes a long way. :)
I have bought mirin at the grocery store near the soy sauce, rice vinegar, etc.
ReplyDelete