This is how I saw love today... it all started with the Portabellos. Chef and I have been on completely opposite schedules this week. We're down a supervisor and Jim's out of town, so I've been working days, Chef's been working nights. Totally not cool. Since falling in love with mushrooms, I decided I needed to learn to cook some, so I got some huge Portabello Caps at Sam's the other night and got my good buddy to send me some instructions. Where's the love you ask? He has patience. The patience of Mother Teresa, to be exact, when teaching me the ways of the kitchen. And he always answers the phone and takes time to again explain whatever step I have screwed up in the process of prepping the meal. And since we're normally on the phone, yes, he's probably making this face. He makes it a lot when we get in a fight about salt, pepper, and season to taste.
I also saw love from Sister. She doesn't even like mushrooms, but she ate them.
SO, if you want to know the recipe for a 4-Diamond Portabello (Dumbed Down for Me), here it is, straight from my good buddy.
Fresh Portobello Mushrooms
Brush with a dry towel to get any dirt off
Cut off stems, but don’t discard
In a bowl, put olive oil, salt pepper, chopped fresh thyme and/or Rosemary, chopped garlic (maybe a teaspoon) and balsamic vinegar (vinegar –oil ratio of 1- 5…oil being 5)
Stir together
Heat a non-stick pan on the stove, or fire up the grill in the back yard
Dip the mushrooms in to the mixture and let sit for 2-5 minutes
Add a small amount of oil in the pan, then place the mushroom caps, top on the heat, into the oil and sear for 5 min on a medium heat – season a little with s+p
Turn mushroom over and cook for another 5 minutes (you know I’m just pulling these minutes out of my…you know what. You should know that by now).
Cook the mushrooms until they feel soft all the way trough (a little bouncy)
Serve warm with a nice salad, and a glass of Chianti
cheers
Cut off stems, but don’t discard
In a bowl, put olive oil, salt pepper, chopped fresh thyme and/or Rosemary, chopped garlic (maybe a teaspoon) and balsamic vinegar (vinegar –oil ratio of 1- 5…oil being 5)
Stir together
Heat a non-stick pan on the stove, or fire up the grill in the back yard
Dip the mushrooms in to the mixture and let sit for 2-5 minutes
Add a small amount of oil in the pan, then place the mushroom caps, top on the heat, into the oil and sear for 5 min on a medium heat – season a little with s+p
Turn mushroom over and cook for another 5 minutes (you know I’m just pulling these minutes out of my…you know what. You should know that by now).
Cook the mushrooms until they feel soft all the way trough (a little bouncy)
Serve warm with a nice salad, and a glass of Chianti
cheers
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