Wednesday, June 1, 2011

Mushrooms and Bagels

A bagel is a doughnut with the sin removed.
George Rosenbaum

Following my New Year's resolution to expand my culinary horizons I grilled portobello mushrooms for the first time. OK, so it might not be a big jump off the culinary diving board but these do make a splash.

A recipe for Marinated Portobello Burgers appeared in yesterday's local newspaper so off we went to the grocery store. I had a slight problem with my buns. I wanted something more tasty than a regular hamburger bun but couldn't find anything that suited until I spotted the 12-grain bagels. Unfortunately, I forgot that bagels have holes. Forgive me. I've been away for a while.  The holes made the burger a little messy to eat, but they were very tasty nonetheless.

My aunt gave my mom some rhubarb from her garden and my mom has been waiting for me to come home to make the crust. It was yummy too.

Marinated Portobello Burgers
Makes: 4 servings

4 large fresh portobello mushroom caps (about 4 oz/125 g each)
1/2 cup (125 mL) red dry wine or balsamic vinegar
2 tsp (10 mL) minced garlic
1/4 cup (60 mL) olive oil
1/2 tsp (2 mL) EACH dried thyme, rosemary, salt and pepper
4 whole-wheat or multigrain hamburger or kaiser buns
1/4 cup (60 mL) honey Dijon mustard
4 small lettuce leaves
2 medium roasted red sweet peppers, halved

1. Place mushrooms in a resealable plastic bag. In a measuring cup or small bowl, mix wine, garlic, oil, thyme, rosemary, salt and pepper. Pour over mushrooms and seal bag. Marinate at room temperature for 1 to 2 hours, turning occasionally.
2. Remove mushrooms from marinade and broil or cook on hot barbecue for 3 to 5 minutes on each side or until warmed through and softened. I broiled our mushrooms in the oven, which required about 10 minutes of cooking time before the mushrooms were al dente.
3. Halve buns and toast or warm on grill; spread cut side of buns with mustard; place lettuce on the bottom half of buns, top with grilled mushrooms, roasted red pepper halves and top half of the bun.
4. If desired (of course it's desired!), top each cooked mushroom cap with 1 tbsp (15 mL) chevre (soft goat cheese) and return it to the grill to warm cheese before placing on the bun.

Source: Mushrooms Canada

1 comment:

Anonymous said...

I can't help but think that the mushrooms look like strawberries and Ice cream!!!