4 Tbs. tamari

2 Tbs. vegetarian Worcestershire sauce

2Tbs. cider vinegar

2 tsp. Asian sesame oil

2 tsp. minced shallots

2 tsp. country-style Dijon mustard

2 portobello mushrooms caps, about 5 oz. each

2 bunches red swiss chard

1 tsp. plus l l/2 tsp. olive oil

4 tsp. minced garlic


- In shallow bowl, whisk 2 Tbs. 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 a large skillet, heat 1 tsp. oil (olive) 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 out pan. Heat remaining l l/2 tsp. oil over medium-high heat. Remove mushrooms from marinade, reserve marinade. Add mushroom and cook until tender, 4 minutes per side.


To serve: reheat chard and divide among plates (4 servings) Cut mushrooms into i/2 inch thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade, if desired.