Peanut Butter and Purple Onions

Sounds crazy until you try it.

Monday, June 19, 2006

Oops, I Grilled It Again

...of course I'm not above a bad Britney Spears reference.

Also of course, I don't claim that this is remotely an original idea. In fact you've probably done this sandwich this summer already. Maybe even this weekend. But on the off chance that you need persuading -- observe the grilled portobello mushroom sandwich.

This could not be easier to make. To begin, take a pinch or two of your favorite dried herbs and pour over a tablespoon or so of extra virgin olive oil. I used Penzeys Italian Blend, but oregano, marjoram, tarragon, or basil would work nicely too.

Next, heat your grill pan over medium-high heat (or do whatever magical thing gets a real grill into the same state). Brush a mushroom cap with the herb oil. Grill, topside down, for 4-5 minutes, then flip and repeat. Brush with more oil if it seems to be getting dry on the outside.

Remove the cap to a plate and prepare your bun. I used a smear of fierce and searing mustard, a pile of salad greens, and that's it. But don't be ruled by me -- check out your crisper drawer for likely partners.

Place the cap on the bottem bum, then drizzle with good-quality balsamic vinegar. Grate over some fresh pepper. Adorn with top bun.

Be sure to eat this over a plate, as it will be one juicy sucker. Warning: after trying these out, you too will find yourself humming pop music when it's time for dinner.


  • At 5:23 PM, Anonymous Ellie said…

    portabello burger! Ahhh, one of my favourite quick and easy weekend lunches :) Fantastic pictures...but where are the pickles? ;) Hehehe!


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