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Grilled Portobello with Basil Mustard Sauce PDF Print E-mail
Ingredients (use vegan versions):
  • 4 Portobello Mushroom Caps (or as many as you want to serve)
  • 6-8 cloves of garlic, minced
  • 1 Cup Olive Oil
  • 1 Cup Tofu vegan mayonnaise
  • 1/2 cup fresh bazil, chopped
  • Juice of one Lemon
  • 1 tablespoon vegan Dijon mustard
  • Salt and Pepper to Taste; a dash of cayenne
  • Whole Wheat vegan buns
Directions:

Steep minced garlic in oil for at least an hour and up to 6 hours or so.

Meanwhile, Mix the mayonaise, basil, lemon, mustard, and salt and cayenne pepper in a small bowl. Cover and chill.

Fire up the grill. Brush portobello caps and whole wheat buns with garlic oil. Brill portobello caps, about 4 minutes on each side. Grill buns until toasted. Serve mushrooms on buns with the basil mustard sauce; put fresh basil leaves on the sandwich if you want to ...

Very good, very popular!

Serves: 4

Preparation time: 30 min


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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