Thanksgiving Salad w/Marinated Mushroom
Ingredients
- 3 large portobello mushrooms
- 1 tsp dry sage
- 2 cloves garlic minced
- 2 T low sodium Tamari sauce gluten free soy sauce
- Fresh cracked pepper to taste
Salad
- 4-6 servings salad mix of choice
- 1/4 cup pomegranate arils
- 1/4 red onion sliced lengthwise thin
- 1/3 cup walnuts broken down by hand
- 1/2 apple cubed if desired
- Slice mushrooms as above
Instructions
- Mix sage garlic and tamari on a bowl and whisk. Set aside. Take stems off the portobellos and peel skin back (if desired).
- Drizzle sauce over mushrooms and let sit room temp for about a half hour.
- Note: Mushrooms will shrivel a bit but that’s due to the salt in the tamari sauce. Turn on broiler, grill or stovetop nonstick pan (med high heat).
- Broil, pan “fry” etc. 3 min on each side. Let cool and add to the salad below. I felt the ingredients for this salad would best pair with this mushroom as a topping.
Salad
- Assemble the salad with above ingredients and enjoy!
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