Mom's Tasty Portobello

My friend Ann and I have gotten into many kitchen capers together in our lifetime, some of them reminiscent of Lucy and Ethel in the candy factory. She now lives in upstate New York, but when she lived in Ann Arbor, we did lots of cooking projects together. We'd can salsa together every summer. We'd make corned beef and cabbage together on St. Patrick's Day - no one in her family or mine likes it, so we'd eat it together. If I made a soup that no one else would eat in my house like curried cauliflower, I'd send some up to her house because she'd eat it and love it. We took a class to learn how to tap our own trees and make our own maple syrup. Our "sugar shack" was a hot plate plugged in on her front porch and we boiled sap there for days to make about a pint of syrup. I'm sure the other neighbors thought we were insane!

Another project we did was raise funds for our neighborhood playground. One of the fundraisers for it was to compile a neighborhood cookbook entitled "Favorite Recipes of Loch Alpine". In the book, Ann submitted a really good recipe for marinated flank steak called "Mom's Tasty Flank Steak" which was her mother-in-law's recipe. The marinade is equally good with portobello mushrooms.

Mom's Tasty Portobellos

Marinade
1/2 c. soy sauce
1/4 c. olive oil
1/4 c. lemon juice - bottled is fine for this recipe
1 T. thyme
3 green onions, sliced - save some for a garnish

2 - 4 large portobello mushroom caps
Hot buttered noodles

Place marinade ingredients in a plastic bag, and add caps. Marinate for at least 8 hours, remove caps from marinade and gently squeeze them to remove excess marinade (they are like sponges). Reserving marinade, grill or broil caps until heated through. Heat reserved marinade in a small pan. Serve mushrooms over buttered noodles with reserved marinade - garnish with green onion slices.