Sunday, March 4, 2012
Portobellas and Porcinis at their finest
Just a short note to tell you about a dish I made tonight. Could be served for supper, lunch or breakfast. A vegetarian version of Eggs Benedict, made with portobella and porcini mushrooms, spinach, and other ingredients that lead to a taste of heaven.
Only the one photo this time and I’m not even including the recipe, ‘cause you can easily pop over to Closet Cooking’s blog and find everything you need to know about making Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce.
What I will share is how I handled the recipe. After all, we all have our preferences in ingredients and styles of cooking, so most of us adapt recipes to suit us.
1. First of all, I’m cooking for one and Closet Cooking’s recipe is for four. So, I quartered the ingredients to the best of my ability.
2. Since I sometimes grill large portobellas in place of hamburgers, I automatically chose a large one for this recipe. Next time, I’ll use a medium sized one. Check your store and you'll find large “Poppa Bear” bellas, tiny “Baby Bear” bellas, but what you want for this recipe is the 2-3 inch “Momma Bear” size.
3. I was worried when I couldn’t find the porcini mushrooms in the produce section ‘till someone pointed out that porcinis come dried and are in the aisle with canned veggies. Allow 20-30 minutes to rehydrate these mushrooms and save the water after you drain it off.
4. Heavy cream, light cream. I say use whatever you like. Me, I chose Half’n’Half. Now I need a recipe to use up the rest of it. I’m working on a raspberry muffin recipe (version 3 coming up) and plan to sub Half’n’Half for the milk. More on this subject in another post.
5. I wish I had steamed the spinach a bit longer, plus I forgot to squeeze out the excess liquid.
My final word on this recipe. Absolutely delicious and easier to prepare than I thought it would be. The Creamy Mushroom Sauce was out of this world and I wished I had had more of it!
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