Large, palm-sized portobello mushrooms, still sporting this morning's dirt.
What to do with them?
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A sometimes misguided, but (hopefully) always delicious journey into healthful, natural food.
- Lucy
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5 comments:
Brush with balsamic vinegar and a touch of oil, a bit of minced garlic, then grill.
Make a burger out of it if you're really hungry. :-)
Sounds great Cindy - balsamic vinegar is so damned good.
Funny you know, but there are just some vegetables that I never know what to do with.
Hi, Lucy -
Perhaps I can help, too. Cindy's suggestion is very similar to mine. I literally just posted about these earlier U.S. time. When I first saw your photo, I thought for a moment I'd gotten onto my own site in error. Too funny.
Susan, that's quite funny indeed. No, it is fortuitous. Your shrooms (again, how funny - I've always referred to them as that too...) look bloody marvellous. Great photo. Those ruffled gills are so beautiful.
I'll let you know how I go. Ta very much.
Garlic butter, parsley, bake in oven and slap in a soft doughy breadroll with some mustard. Delicious!
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