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.
Pragmatic Attic 