Ingredients
- 2 large portabella mushrooms
- 1 clove elephant garlic (or 4 regular) chopped
- 3 cups water
- 3 cups red wine
- 3 cups low-sodium soy sauce
- 1 tablespoon Dijon mustard or dry mustard
- 1 tablespoon curry powder
- 1 tablespoon cayenne pepper (optional)
- 10 baby carrots
- A dash of liquid smoke
- 1/2 cup sesame oil
Wash mushrooms. Remove stems and slice mushrooms into 4 pieces.
In a large bowl, mix together all ingredients (except mushrooms and carrots). Place mushrooms in container. Make more marinade if you do not have enough to cover the mushrooms. I slightly exaggerated the measurements for the liquid ingredients b/c I had problems covering them (and b/c I usually cook by taste, not measurement). I strongly suggest you taste test the marinade while you are making it. If it''s too salty, add more water, too bland, add more soy sauce or spices. Cover and refrigerate over night. In a large frying pan fry mushrooms and baby carrots in some of the marinade for about 5 minutes on each side. They taste great a little blackened but it is not necessary.
In a glass oven-safe pan, pour about 2 inches of the marinade and cook mushrooms and carrots in the oven at about 350 for 20-30 minutes or until carrots are tender. You can even add some baby potatoes before you throw it in the oven. Serve with marinade on top.
Serves: 2-4