Subject: Grilled Portobello Mushroom Sandwiches
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 28 2000 - 07:48:17 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's one for the ol' World Wide Recipes Groan-O-Meter. Don't blame
me for this one. Blame reader Bob Haslam.
A farmer who had a large watermelon patch was distressed because young
boys kept coming to the patch, breaking open the ripest melons, eating
out only the sweet hearts, and then abandoning the remains. Finally,
he assigned his Collie to guard the patch. The Collie did a good job
of scaring off anyone who tried to bother the patch. One day the
farmer went out to survey his prize watermelons, of which he was
proud, and saw that no one had bothered them. Surprisingly, he
couldn't see his Collie anywhere. He searched, and finally found her
resting under some of the leaves of the patch with a baby collie
snuggled up against her and feeding. The farmer was elated and called
his wife. "What shall we call the pup?" he asked her. "Let's call
her our Melon Collie Baby," she replied.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This is a sandwich I ordered in a restaurant several years ago, and
even though I only had it once, the memory has stayed with me. The
restaurant served it with a slice of provolone cheese, which I have
omitted in order to make the recipe in line with our "Vegan Gourmet"
theme this week. Feel free to add a slice of provolone, mozzarella,
or cheese of your choice if your diet allows.
Grilled Portobello Mushroom Sandwiches
3 Tbs (45 ml) olive oil
1 medium onion, sliced
1 Tbs (15 ml) balsamic vinegar
4 Portobello mushrooms, stems removed
Salt and freshly ground pepper to taste
4 Kaiser rolls or hamburger buns, toasted*
* I know that many vegans avoid bread products because of the dairy
products contained in most of them. If you are unable to locate
suitable rolls for this sandwich, then eliminate the bread entirely
and serve the mushrooms on their own.
Try to choose mushrooms and rolls that are about the same diameter.
Heat 1 tablespoon (15 ml) of the oil in a skillet and saute the onion
until tender and slightly brown, about 20 minutes. Combine the
remaining 2 tablespoons (30 ml) of olive oil with the balsamic vinegar
and brush the mushrooms on both sides with this mixture. Season the
mushrooms with salt and pepper and cook on a hot grill or skillet for
2 to 3 minutes per side. Place a mushroom on each roll or bun and top
with sauteed onions. Serves 4.
This archive was generated by hypermail 2b28 : Tue Feb 01 2000 - 00:00:05 EST