1 clove elephant garlic (or 4 regular), chopped
3 cups water
3 cups red wine
3 cups low-sodium soy sauce
1 tablespoon Dijon mustard or dry mustard
1 tablespoon curry powder
1 tablespoon cayenne pepper, optional
dash liquid smoke
1/2 cup sesame oil
2 large portobello mushrooms caps, sliced into 4 pieces each
10 baby carrots
1. In a large bowl, mix together all ingredients (except mushrooms and carrots). Place mushrooms in container. Add liquid, if you need more to cover.
2. Taste marinade. If its too salty, add more water, too bland, add more soy sauce or spices. Cover and refrigerate over night.
3. In a large frying pan, fry mushrooms and baby carrots in some of the marinade for about 5 minutes on each side. They taste great a little blackened but it is not necessary. Preheat oven to 350 degrees F.
4. In a glass oven-safe pan, pour about 2" marinade and cook mushrooms and carrots in the oven for 20-30 minutes or until carrots are tender. You can even add some baby potatoes before you throw it in the oven. Serve with marinade on top.