Recipe for Swiss Chard and Portobello Mushrooms 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl tamari
2 lb vegetarian Worcestershire sauce
2 tbl cider vinegar
2 tsp Asian sesame oil
4 tsp minced shallots
2 tsp country-style Dijon mustard
2 x portobello mushrooms caps
5 x (about 5 ounces each) (about 5 ounces each)
2 bn red swiss chard
1 tsp olive oil plus
1/2 tsp olive oil
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Hansen love to serve this dish to nonveggies. "Theyre always amazed at how meaty it is," says Derek.

In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally.

Meanwhile, remove stems from chard and coarsely chop.

In large skillet, heat 1 teaspoon oil over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and remaining tamari. Cover and cook until wilted, 4 minutes. Uncover and set aside.

Wipe our pan. Heat remaining 1 1/2 teaspoons oil over medium-high heat.

Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, 4 minutes per side.

To serve, reheat chard and divide among plates. Cut mushrooms into 1/2. inch-thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired.

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