Grilled Portabella Mushroom With Spicy Aioli (Vegan)

• 2 12 lbs portabella mushrooms
• 1 cup soy sauce
• 12 cup Worcestershire sauce
• 1 tablespoon minced garlic
• 2 tablespoons fresh rosemary
• 14 cup red wine
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper
• 1 cup canola oil
• 12 cup vegan mayonnaise (Veganaise is preferred)
• 1 12 tablespoons sriracha sauce

1. Remove stems and gills from mushroom.
2. Place in ziplock bag.
3. In a blender combine soy sauce, Worchester sauce, garlic, Rosemary, wine, mustard and pepper.
4. Blend well.
5. Remove cap on top of blender and slowly trickle in the canola oil, while continueing to blend.
6. Pour over mushrooms in bag and marinate over night.
7. Mushrooms will shrink alot.
8. In a separate bowl, whisk Veganaise and Sriracha until well integrated.
9. Transfer to a squeeze bottle and refrigerate.
10. Heat grill to about 400 degrees.
11. Preheat oven to 375.
12. Pour entire contents of mushroom and marinade into a baking sheet.
13. Do not discard any of the liquid.
14. Mark mushrooms on the grill on both sides, about 3-4 minutes per side.
15. Remove from grill and set back on baking sheet in the marinade.
16. Finish mushrooms in the oven for about 12-15 minutes.
17. Serve mushrooms in sauce and top with a squeeze of the spicy aioli.
18. The marinade becomes the most awesome sauce that is good on just about everything.

portabella mushrooms, soy sauce, worcestershire sauce, garlic, fresh rosemary, red wine, mustard, black pepper, canola oil, mayonnaise, sriracha sauce

Taken from www.food.com/recipe/grilled-portabella-mushroom-with-spicy-aioli-vegan-494358 (may not work)