Indy.com
Today:
do YOU know portobella?
Posted: Feb 06, 2008 in Things to do, Dining
Tags:
so i have about six HUGE mushrooms waiting in the kitchen. do i: A) make sliced-shroom subs with onion, garlic, and provolone? B) load them up with a rice/veggie mix and use them as bowls? C) burger-ize them and eat accordingly with crinkle fries?
mmmmmmm....so many possibilities.
A better job awaits
Enter occupation keywords:
Flash appears here
I vote for burgerizing. Drizzle with balsamic vinegar and olive oil or bottled Italian dressing and grill till done. Top with slice of provolone or swiss and a slice of roasted red bell pepper (from a jar is fine). Place on toasted bun and enjoy!
i just remembered a place called "Brodies" that used to be in Ripple. i think im going to try to do a sub. plus, i have sub rolls right now, so i should use them.
jolene, i dont have any pickled peppers, and the ones at the market are all fake tasting right now. i never thought about the dressing. im stickin that one in the summer section of my cooking cards!
"jolene, i dont have any pickled peppers, and the ones at the market are all fake tasting right now. i never thought about the dressing. im stickin that one in the summer section of my cooking cards!"
Not pickled peppers -- those beautiful and delicious roasted red peppers you can find in jars. Of course, you can also roast your own; I roast them over the gas flame on the stove until they're charred all over, put them in a paper bag to cool, then take the charred skin off. Use a big piece to top a portobello -- fabulous.
I LOVE those jarred roasted red peppers. We go through a jar pretty much every other week, sometimes in one week.
And the portabella sub sounds awesome!
I like them stripped & sautéd with onion in olive oil & wrapped in a whole wheat flour tortillia with the onions, roasted red peppers, and black olives, witha a little shredded carrot and alfalfa sprouts. I light cucumber dill dressing compliments it well.
I like mine in good foccacia.Cut the shrooms in slices.First in a good sized saute pan cover the bottom with olive oil (sansa is good enough for cooking)warm the oil and add a couple chopped cloves of garlic until lightly golden, add the shrooms, add chopped fresh spinach when the shrooms are about half cooked and as that sautes add a splash of red table wine. On the side split your foccacia bread and warm. When the shrooms are tender turn off the heat, salt and pepper, then add crumbled feta cheese. Build your sandwich and enjoy.
getting some pre-stuffed ones tomorrow. yum.
use them as bowls, and fill them with rice and veggies! Yum, that sounds the best to me.