Wow, Mom is really getting the hang of this vegan business! She refuses to open any of my new vegan cookbooks, prefering instead to use "real" recipes and just take out the stuff she can't eat. Pretty good strategy for a reluctant vegan - and anyone else who's having trouble sharing their kitchen with an omnivorous family.
Portabella mushrooms are one of my favorite "sneaky" ingredients because they marinate well with almost anything you would use on a steak.
So here's a little something she whipped up for us the other night.
1/2 cup burgandy or other dry red wine
3 tablespoons light soy sauce
3 tablespoons Worchestershire sauce
6 medium garlic cloves, minced
2 teaspoons extra-virgin olive oil (she left this out and it was still delish!)
1-1/2 teaspoons dry oregano
12oz portabella mushrooms, sliced
8oz fettuccine (we used wheat pasta but spinach or sun-dried tomato fettucine would be excellent!)
Combine first 6 ingredients in an airtight plastic bag for marinade. Add mushrooms
Cook pasta per packaging instructions.
Spray a large nonstick skillet with olive oil spray. Heat over medium-high for 1 minute. Using a slotted spoon, transfer 1/2 the mixture to skillet. Cook for 4 minutes
Return the set-aside mixture with juices to skillet and add remaining marinade. Increase heat to high and cook for one minute, stirring gently. Remove from heat, spoon over pasta and serve. Sadly we didn't have any vegan cheese on hand, but a few shreds would have been a nice finishing touch. Still, this was delish. Try pairing it with this vegan Caesar salad on the side.