The Washington Post

Peking Portobellos

Peking Portobellos 4.000

Goran Kosanovic for The Washington Post

Nov 28, 2016

These are caramelized and meaty-tasting, with a terrific sauce we're already thinking of using with other dishes as well.

You’ll need a roasting rack.

Make Ahead: The sauce can be made and refrigerated a day in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the mushrooms
  • 6 medium-size portobello mushroom caps (gills removed)
  • Sliced scallions, for garnish
  • For the sauce
  • 1/2 cup hoisin sauce
  • 2 tablespoons plain rice vinegar
  • 2 tablespoons sriracha
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon peeled, finely grated fresh ginger root (from a 2-inch piece)
  • 1 tablespoon finely grated orange zest (from 1 large orange)
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon Chinese five-spice powder

Directions

For the mushrooms: Preheat the oven to 425 degrees. Place a flat wire roasting rack inside a rimmed baking sheet.

Arrange the portobello caps, gill sides down, on the rack. Roast for 12 minutes or until they have released moisture.

Meanwhile, make the sauce: Whisk together the hoisin sauce, vinegar, Sriracha, toasted sesame oil, ginger, orange zest, brown sugar and five-spice powder in a medium bowl until well combined. The yield is a generous 3/4 cup.

Transfer the roasted portobellos to a few layers of paper towels and let them drain for a few minutes; meanwhile, position an oven rack 8 inches from the broiler element and preheat the broiler. Wipe off the baking sheet, then lightly grease it with cooking oil spray. Arrange the roasted portobellos on it, gill sides up. Spoon 1/4 cup of the sauce over them.

Broil for 3 to 5 minutes, until the sauce has darkened, watching closely so the portobellos don’t burn. Then use tongs to turn them over. Spoon another 1/4 cup of the sauce over them, then broil for 3 to 5 minutes on the second side, until dark brown and lightly charred on the edges.

Slice the portobellos on the diagonal (as thin or thick as you like). Scrape any residual broiled sauce from the baking sheet into the remaining 1/4 cup of sauce, stirring to incorporate. Drizzle the portobellos with that sauce mixture and top with the scallions. Serve warm.


Recipe Source

Adapted from “The Superfun Times Vegan Holiday Cookbook,” by Isa Chandra Moskowitz (Little, Brown and Co., 2016).

Tested by Kara Elder.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (using half the sauce): 100


% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 450mg 19%

Total Carbohydrates: 21g 7%

Dietary Fiber: 2g 8%

Sugar: 16g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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