Flash-Fried Portobello Mushrooms, Marinated Two Ways

IMG_3190I don’t really struggle to find nice vegetarian meals to cook anymore, except on the odd Sunday. Sunday night means roast potatoes and veg in this Dutch/English hybrid household. Brilliant, I love potatoes and I love vegetables, but what to have with a meal that was designed to include meat? A decent shop-bought or homemade vegetarian burger, sausage, etc? Sure, but every week? Maybe not, and that’s were these super-fast and easy-to-make flash-fried portobello strips come in. And don’t just cook them to jazz up a meat and two veg meal, they are also great in a pitta or wrap, or simply as a side dish.

IMG_3182I’m giving you two marinades for the portobellos here, but obviously the sky is the limit. Any dried spice mixture laced with enough (garlic) oil would work, and freshly-chopped herbs are a nice touch. A few things to remember: One, don’t slice your portobello mushrooms too thin, you want them slightly chunky. Two, you need a hot pan for this; a seasoned cast-iron pan is ideal but a non-stick skillet, lightly brushed with oil is also fine; just remember that the oil is in the marinade, so soaked up by the mushrooms, and the pan is basically a grill. Three, don’t marinate too long, especially if the marinade contains salt, like these two do. Thirty minutes at room temperature will do the trick. IMG_3170

I’ve marinated the fungi two ways here: Indian-style and Middle-Eastern-themed. I can’t claim authenticity but both are pretty tasty, if I may say so myself.


Indian-Style Flash-Fried PortobellosIMG_3164

2 largish portobello mushrooms, sliced chunkily

For the marinade
15 g fresh coriander, finely chopped
1 bird’s eye chilli (seeded or unseeded, your choice), chopped
1 tsp ground coriander
1/2 tsp coarse sea salt or 1/4 tsp fine sea salt
1 tbsp garlic oil

– Mix all the marinade ingredients in a bowl.
– Add portobello strips and cover well with the marinade.
– Cover with cling film and let sit for about 30 minutes.
– Heat pan over a medium heat till very hot (for type of pan to use, see above) and fry the portobellos, stirring continuously until slightly charred.

Middle-Eastern-Style Flash-Fried Portobellos

2 largish portobello mushrooms, sliced chunkilyIMG_3192

For the marinade
1 tbsp tamari or soy sauce
splash of sesame oil
splash of Sriracha sauce
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 sweet paprika

– Mix all the marinade ingredients in a bowl.
– Add portobello strips and cover well with the marinade.
– Cover with cling film and let sit for about 30 minutes.
– Heat pan over a medium heat till very hot (for type of pan to use, see above), drain off marinade and fry the portobellos, stirring continuously until slightly charred.

IMG_3186

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3 thoughts on “Flash-Fried Portobello Mushrooms, Marinated Two Ways

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