Peking Portobellos

https://www.washingtonpost.com/recipes/peking-portobellos/15631/?utm_term=.17a1b1f084c7

Necessity is the mother of invention.  I didn't have enough hoisin sauce at the time I prepared this dish, so I used only 1 Tbsp each of hoisin, date syrup and molasses, which was enough for 6 mushrooms or chicken breasts, prepared in the same pan.  Each tablespoon of hoisin has 490 mg of sodium and 3 grams of sugar, while the date syrup has only 10 mg of sodium but13 grams of sugar, and the molasses, similarly, has 20 mg of sodium and 14 grams of sugar.  So, as we say, pick your poison.  By combining the different ingredients, you minimize either the salt or the sugar compared to any one of the components.

In any case, the sauce was excellent, especially after the reduction.  If only portobellos are used, without chicken, this would be a low protein main dish, so it would be good to combine with edamames, a protein pasta, or lentils or beans.

From the Post:
These are caramelized and meaty-tasting, with a terrific sauce we're already thinking of using with other dishes as well.

You’ll need a roasting rack.

Make Ahead: The sauce can be made and refrigerated a day in advance.

INGREDIENTS:

FOR THE MUSHROOMS
6 medium-size portobello mushroom caps (gills removed)
Sliced scallions, for garnish

FOR THE SAUCE
1/2 cup hoisin sauce (see headnote)
2 tablespoons plain rice vinegar
2 tablespoons Sriracha
1 tablespoon toasted sesame oil
1 tablespoon peeled, finely grated fresh ginger root (from a 2-inch piece)
1 tablespoon finely grated orange zest (from 1 large orange)
2 tablespoons light brown sugar
1/4 teaspoon Chinese five-spice powder

DIRECTIONS:

1) For the mushrooms: Preheat the oven to 425 degrees. Place a flat wire roasting rack inside a rimmed baking sheet.  Arrange the portobello caps, gill sides down, on the rack. Roast for 12 minutes or until they have released moisture.

2) Meanwhile, make the sauce: Whisk together the hoisin sauce, vinegar, Sriracha, toasted sesame oil, ginger, orange zest, brown sugar and five-spice powder in a medium bowl until well combined. The yield is a generous 3/4 cup.

3) Transfer the roasted portobellos to a few layers of paper towels and let them drain for a few minutes; meanwhile, position an oven rack 8 inches from the broiler element and preheat the broiler. Wipe off the baking sheet, then lightly grease it with cooking oil spray. Arrange the roasted portobellos on it, gill sides up. Spoon 1/4 cup of the sauce over them.

4) Broil for 3 to 5 minutes, until the sauce has darkened, watching closely so the portobellos don’t burn. Then use tongs to turn them over. Spoon another 1/4 cup of the sauce over them, then broil for 3 to 5 minutes on the second side, until dark brown and lightly charred on the edges.

5) Slice the portobellos on the diagonal (as thin or thick as you like). Scrape any residual broiled sauce from the baking sheet into the remaining 1/4 cup of sauce, stirring to incorporate. Drizzle the portobellos with that sauce mixture and top with the scallions. Serve warm.