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Swiss Chard And Portobello Mushrooms

A home-style Swiss Chard And Portobello Mushrooms made with Tamari Soy Sauce, Vegetarian Worcestershire Sauce, Cider Vinegar, Sesame Oil, and Shallots. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 2 lb
• 2 tbsp
• 2 tsp
• 4 tsp
• 2 tsp
• 2
• 2 bunch
• 1 tsp
• 1 1/2 tsp
• 4 tsp
• 4

Method (preview)

1. 1

   Both senior articles editor Norine Dworkin and associate art director Derek

2. 2

   Hansen love to serve this dish to nonveggies. "They're always amazed at how

3. 3

   'meaty' it is," says Derek.

4. 4

   In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally.

5. 5

   Meanwhile, remove stems from chard and coarsely chop.

6. 6

   In large skillet, heat 1 teaspoon oil over medium heat.

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   Add garlic and cook, stirring, 1 minute.

8. 8

   Add chard and remaining tamari.

9. 9

   Cover and cook until wilted, 4 minutes.

10. 10

    Uncover and set aside.

11. 11

    To serve, reheat chard and divide among plates.

12. 12

    Cut mushrooms into 1/2. inch-thick slices.

13. 13

    Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired.

14. 14

    VERY GOOD!!