While the name says it all, it doesn't take into account the tangy savoury chewy awesomeness in a casserole dish that this engendered. This was a super successful experiment!
What I used:
a pound of whole cremini mushrooms, srubbed and quartered.
1 lemon, scrubbed very well and sliced into rings
2 T apple cider vinegar
2 T Braggs
2 T veggie broth
3T of dill
1T minced garlic
1T pine nuts
sprinkle of rosemary
ground black pepper (to taste)
combine and marinate overnight in a tightly sealed container.
Transfer to a 8" round casserole dish with a lid, add another 1/2 cup or so of veggie broth and bake at 350 for about 25 minutes. Serve over quinoa or brown rice to take advantage of the amazing sauce!
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