Friday, November 30, 2012

More On Mushrooms (Keeping It Simple)

Portobella and Gruyère Sandwich ~ a simple, simply-delicious sandwich featuring a portobella mushroom with gruyère and a few seasonings which you’re sure to have on hand.

I did a little research on mushrooms while writing this post. Now I know that a portobella (aka portobello) mushroom is “a very large, rich-flavored cremini mushroom”. Conversely, a cremini* is “an immature portobello* mushroom, eaten before the cap has opened”. (Source)


PORTOBELLA AND GRUYÈRE SANDWICH


Ingredients...

portobella mushroom
extra virgin olive oil
liquid aminos
salt and pepper
garlic powder

shredded gruyère cheese

sandwich “thin”


Direction...

1. Rinse and wipe the portobella. Peel the outside (top side) off the cap and scoop out the dark underside with a grapefruit spoon.

2. Sauté portobella in a small amount of EVOO, 3-4 minutes on each side. Remove from heat and sprinkle each side with liquid aminos (may substitute Worcestershire sauce), salt, pepper and garlic powder.

3. Serve on a sandwich thin with as much shredded gruyère as your heart desires. If you want more melt in your cheese, grill the assembled sandwich in the same pan you used to sautè the portobella.






PREVIOUS POSTS USING MUSHROOMS


Portobellas and Porcinis at their finest



Mushroom Grilled Cheese Sandwich



Sala’s Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

14 comments:

  1. Some beautiful mushroom recipes here that will very much satisfy my family :)

    Cheers
    Choc Chip Uru

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  2. Mushrooms have so many possibilities. They can be so hearty that they are the star of the meal. Thanks for sharing all your new recipes.
    PS: Can you do me a little favor? On your gravatar profile, can you please add your website information. Just easier to keep in touch this way.
    Have a super weekend. BAM

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    Replies
    1. You're welcome, BAM, and thank you for your continued support. I find gravatar to be a bit strange. If I comment and leave their info as is, it doesn't put a link to my name, only to my photo. I suppose that's because I have two websites. Most times, I remember to delete the gravatar address (which links it to my photo and both addresses) and fill in one website or the other so my name provides a link. Confusing, eh. Looking forward to a wonderful weekend with my daughter and her boys. Hope yours is grand as well.

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  3. this is just awesome collections..yummmy
    Tasty Appetite

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  4. I learned something new today ... never knew the relationship between portobellas and cremini mushrooms! Thank you for sharing!

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    1. You're very welcome, Brenda. I'm always surprised, too, at what I learn about foods. So much for thinking I know it all...

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  5. I love Portobello sandwiches, though I usually simply bake the mushroom in the hot oven or on a frying pan and tuck between a soft roll. Lovely veggie alternative to burgers!

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    Replies
    1. Pille, thanks for stopping by and sharing your views and ideas on Portobellos. First time I had them, it was at a potluck supper and they were grilled outdoors, then spritzed with liquid aminos, and served on a whole wheat roll with tomatoes and lettuce. Yum!

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