Tuesday, April 29, 2014
This recipe is from Clean Eats by Dr. Junger. The link is http://gallery.mailchimp.com/fdcae9e4ba04c333cde18f2c4/files/Mushroom_Steaks.1.pdf
The needed ingredients are
4 portobello mushrooms
1 bunch of kale
1 medium sized red onion
2 tablespoons olive or avocado oil
sea salt, to taste
freshly cracked black pepper
For the Marinade
1⁄2 cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons lemon juice
2 tablespoons wheat-free tamari
1 teaspoon chopped fresh rosemary
2 garlic cloves, roughly chopped
1. Preheat the oven to 400F. Whisk together the marinade ingredients, and pour
over the mushrooms, gently tossing to coat evenly. Let the mushrooms stand at
room temp for 20-30 minutes. This can be done the day before and left to marinate
overnight as well.
2. Toss the kale in a bowl with the red onions along with a drizzle of olive (or
avocado) oil, sea salt, and black pepper. When the mushrooms are ready to cook,
spread out onto one side of a sheet tray and place the kale-onion mixture on the
other side. If you only have small pans, use two separate ones.
3. Bake for 10 minutes or until the kale is wilted and the mushrooms are tender.
Remove from the oven, dividing the kale and onion mixture between two plates or
bowls. Slice the mushrooms and add to the kale and onions, drizzling spoonfuls of
the hot marinade over the top. Serve warm.