I often refer to my kitchen as my lab where I experiment with ingredients, spices, herbs, you name it in an effort to find inexpensive yet good for you meals. Last week fennel and orange were used in a variety of these ‘experiments’ and one I especially liked was the marinade I used for this Meatless Monday treat, the vegetarian ‘steak’ sandwich. You’ve probably seen Portobello mushrooms stand in for steak in many veggie recipes. It’s a mushroom with lots of character and hardiness and while delicious all by itself, I always think a nice marinade ups the taste factor. So here is what I came up with-
2 large Portobello mushrooms. (Remove the stalks, chop them and reserve them for the marinade)
Juice of 1 orange
1/4 cup low sodium soy sauce
2 teaspoons honey mustard
2 tablespoons chopped fennel
good pinch of black pepper
2 whole wheat buns
optional, fresh basil and feta cheese
In a large glass dish, add the juice of the orange, soy sauce, mustard, chopped fennel, pepper and the chopped stalks. Mix together and then add the Portobello mushrooms and toss them so every part is coated well. Leave them in the fridge for at least two hours, more if you can.
In a skillet and over medium high heat, add the mushrooms and then pour the marinade over the top. Cook for about ten minutes turning them often and until the marinade has reduced down.
Serve immediately on the whole wheat buns and drizzle some of the marinade over the top.
Something nice to add is some fresh basil leaves and crumbled feta cheese.
Serves 2 and oven fries pair really well with these sandwiches.