Wow. This is another quick, easy, amazing recipe from “The Garden of Vegan” by Tanya Barnard & Sarah Kramer. If you don’t have the book… you should buy it. And you should have all of theirs… because they’re fantastic.
So – AMAZING entree.
Served over rice or with potatoes… it’s fantastic. From start to finish, 40 minutes (and only 10 active)
INGREDIENTS
1/2 cup almonds
1/4 cup olive oil
1/4 cup Braggs
1/3 cup water
2 tbsp balsamic vinegar
3 cloves garlic, roughly chopped
1 tsp dried rosemary
1 tsp dried oregano
4 Portobello Mushrooms, stems removed
1 medium onion, sliced
PREHEAT OVEN to 350 degrees f.
Blend almonds in blender or food processor until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary, and oregano and blend until well combined.
In a large baking dish, place the mushrooms upside down and top with onions. Pour the sauce over the top and bake for 20-25 minutes. Makes 2 – 4 servings.
MMMMMmmmmmmmm… crowd pleaser.
