I had collards that I needed to use up. Originally, I was thinking of making a recipe from Food52 for kale and quinoa, and then I saw this recipe at VeganYumYum for Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa. The only problem was that I had no tofu and I needed to use up a box of cremini mushrooms and some portobellas.
It occurred to me that the tofu marinade (sugar, lime, soy, garlic, red chili flakes) would work perfectly with grilled mushrooms. The resulting mushrooms were spicy, sweet, hot and tangy. A nice change from the usual grilled portobellas.
The mushrooms are worth making separately from the collards and the quinoa if you are looking for a side dish instead of a vegetarian main course.
Sweet Chili Lime Mushroom with Collards and Quinoa
Adapted from VeganYumYum’s Sweet Chili Lime Tofu with Collards and Quinoa
1 lb. portobella or cremini mushrooms, sliced (I used 3 portobellas and 8 ounces creminis)
olive oil, for coating mushrooms before roasting, grilling or sauteeing
3 Tbs sugar
3 Tbs soy sauce
1 3/4 Tbl. lime juice
lime zest (from 1/2 lime), optional
1/4 tsp red chili flakes (can use a fresh chili, minced)
1 clove garlic, minced
1/4 tsp salt
4 mint leaves,sliced into thin strips (I didn’t have this, but I can see that an herb here would be nice; cilantro or basil also might be interesting)
Marinate the mushrooms for a half hour. Preheat the oven to 400 degrees. Place the mushroom on a greased baking sheet (reserving the marinade). Drizzle over some oil and toss the mushrooms to coat with oil. Roast the mushrooms for about 20 minutes. You can also pan grill them or saute them. When the mushrooms are done, add them to a pan with the reserved marinade and cook, stirring, over medium heat, until the marinade reduces down to a syrupy glaze.
Serve the mushrooms with the collards and quinoa (or with anything).
Note: the original recipe calls for making this with 14 ounces of tofu, cut into 64 triangles and dry-fried until golden. You add the marinade and cook down as above to make a syrupy glaze.
Quinoa: cook 1 cup of quinoa with 2 cups water, per instructions on bag. Can be flavored with a pinch of cinnamon, a pinch of cardamom, and a bit of lime juice and soy sauce.
1 Bunch Collard Greens: remove center vein and slice into 3/4″ wide strips. Steam with a bit of water in a pot until tender, 3-4 minutes. Add some salt and lime juice.