Portobellos with Snow Pea Salad
- 1 pound snow peas, ends clipped
- 1 tablespoon + 2 tablespoons olive oil
- 1 tablespoon plus 1 teaspoon low-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 2 large or 4 small portobello mushrooms
- 2 scallions, sliced
- 2 teaspoons dark sesame oil
Bring a pot of water to a boil. Fill a bowl with ice and water. Boil snow peas for 2 minutes, then drain and put into ice water for 1 minute, drain again.
Mix 2 tablespoons olive oil, 1 tablespoon soy sauce and ginger in a shallow bowl. Coat the portobellos as best you can, rubbing the mixture on them with your hands. If they have long stems, trim the stems so they can lie flat in a frying pan - keep those stems and just toss them in the frying pan, too.
Heat the remaining 1 tablespoon of olive oil in a medium high skillet. Add the portobellos stems down and rub 1/2 of the remaining mixture on the top of the portobellos. (I use my hands.) Turn heat to medium, cover, and cook 3 to 4 minutes. Then turn the mushrooms, pouring any remaining mixture onto the bottoms. Cover and cook another 3 to 4 minutes. Transfer to a cutting board and slice. At this stage I leave any ginger that falls off of the portobellos on the cutting board.
While the portobellos are cooking, combine chilled peas, scallions, sesame oil, and remaining teaspoon of soy sauce and toss together. (I use my hands for this, too.)
Serve sliced portobello over a scoop of the snow peas. Superyum!
NOTE: If you're feeling ambitious, I recommend doubling the snow peas and/or the portobellos (and their respective dressings). You'll find yourself snacking on the snow peas, and the portobellos are delicious the next day sliced over some romaine lettuce and tomatoes, maybe with a little sprinkle of Hawaiian red sea salt or shredded parmesan cheese.
This recipe was adapted from my most favorite cookbook: The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less.