Sunday, July 25, 2010

Grilled Portobello Mushroom Burger

When the days are this hot, there is but one cooking option: Grilling. Some essential recipes;

Grilled Portobello Mushroom Burger:

For 1-2 mushroom caps

1/2 cup Medium-bodied red wine, I used a french Syrah blend
1 garlic clove
1 shallot
hearty sprinkle thyme
6 whole black peppercorns

1. Prepare mushroom by washing lightly, removing stem and scraping out the gills. Poke with a fork to create tiny holes all over surface, but be careful not to break the mushroom cap.

2. In sauce pan, combine garlic, shallots, wine, thyme, and black pepper. Season with salt, bring to a slow boil, and simmer for a few minutes until aromatic.

3. Add mushroom into marinade and let simmer until mushroom is tender. Then grill 5 minutes on each side, until browned and juicy.

4. Serve on a toasted bun with tomato, arugula, and red onion!

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