Friday, November 30, 2012
More On Mushrooms (Keeping It Simple)
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
extra virgin olive oil
salt and pepper
shredded gruyère cheese
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