What do you do with the portabellos?
I sometimes chop the stems, add chopped ham, parsley, parmesan, garlic, salt
and pepper. saute the mixture in olive oil, saute mushrooms until barely
cooked thru, stuff them with the mix & then put under the broiler to brown.
Sometimes I just cut em up into a spinach salad. Sometimes raw, often
sauted.
Just ate afew cold leftover sea scallops for lunch. It was flavored with an
interesting bread crumb mixture that was served at a Shanghai Chinese
restaurant we tried last week - it was part of a shrimp dish. (took
leftovers home ofcourse) I'd guess the ingredients were: bread crumbs,
garlic, salt, pepper, chili pepper, coconut, peanuts - all chopped pretty
finely. I added some of it to the scallops in the frying pan last night, to
toast them as they heated thru; very nice on the scallops. In the
restaurant the bread crumb mixture was warm and fluffy and light and the
shrimp seem to have been fried and just tossed into them. Never saw
anything like it before.
karen, nj
put
> my mind to it, I can come up with some great ones too. I credit my
variety
> of cookbooks, trying many different recipes, eventually coming up with my
> own "variations" and concoctions. Maybe it's also instinctive. Bottom
line:
> I'm sure you and many many other gardeners are great cooks. The 2 seem
to
I've had portabellas broiled, sliced thick and served with fresh
mozzarella, along with sliced roasted red pepper, on a bed of fresh
spinach. Oil & vinegar to the side. Toasted Italian bread with bruchetta
& parmesan cheese with it.
jo
nj
swaine wrote:
> What do you do with the portabellos?>
I make a vegetarian lasagna with chopped sauteed portobella mushrooms instead
of meat. It has gone to 3 potluck dinners this summer and the receipe has
been requested at all.
Anne in MA
Hi,
As a vegetarian I use portabellos a lot. I grill a large one and have it
when the family has hamburgers. I toast my roll, add the roasted pepper and
use a "sauce" of mayo mixed with a dash of mustard. You can vary the sauce
with different kinds of mustard. I also "stuff" my portabellos with creamed
spinach. Just a couple of ideas. The Vegetarian Times mag has had some
good recipe suggestions. Robin in western Mass.
Jo, that sounds delicious, simple, healthy. I will certainly be making it
for dinner soon. But I'm confused -- what is bruchetta? I thought is was a
flat bread with tomato et al soaked into it.
More about food: Lately I have been using pancetta instead of regular bacon
in spinach salads. I found it hard to cut the raw pancetta into small
pieces until I discovered that a scissors was perfect for the job. I fry it
up crisp in small pieces - it has so much flavor you don't need much.
We've been eating losts of spinach since joining Costco, where they sell
2 -1/2 pound bags of triple washed spinach, unfortunately not organically
grown. (spinach is one of the worst vegetables in terms of holding on to
pesticide residue)
karen, nj
I'm not Jo, but maybe I can help clarify. Bruschetta is slices of Italian
bread with toppings such as tomatoes, cheese, whatever. I think the flat
bread that you mentioned is focaccia.
Lee Ann
Jo, that sounds delicious, simple, healthy. I will certainly be making it
for dinner soon. But I'm confused -- what is bruchetta? I thought is was a
flat bread with tomato et al soaked into it.
Bruchetta is brushed bread. Since it's an Italian term, it's usually
some kind of crusty European bread. I.e., French or Italian bread that
you can get at most grocery stores. It's a great way of using up bread
as you toast it.
Slice it; usually on the diagonal to give more surface, toast it, brush
it with cut garlic and olive oil. Then whatever strikes your fancy. I
often use cherry tomatos cut in half and a strong cheese of some sort.
Blue, Gorgonzola or a cheddar that comes with chives. (cheddar is
definitely not authentic but still works!) Sprinkle with fresh basil.
Esther
swaine
Sent: Friday, July 19, 2002 8:09 AM
To: GARDENS@LSV.UKY.EDU
Subject: Re: OT: Portabella mushrooms and other food
Jo, that sounds delicious, simple, healthy. I will certainly be making
it
for dinner soon. But I'm confused -- what is bruchetta? I thought is
was a
flat bread with tomato et al soaked into it.
More about food: Lately I have been using pancetta instead of regular
bacon
in spinach salads. I found it hard to cut the raw pancetta into small
pieces until I discovered that a scissors was perfect for the job. I
fry it
up crisp in small pieces - it has so much flavor you don't need much.
We've been eating losts of spinach since joining Costco, where they sell
2 -1/2 pound bags of triple washed spinach, unfortunately not
organically
grown. (spinach is one of the worst vegetables in terms of holding on
to
pesticide residue)
karen, nj
bruchetta
swaine wrote:
> Jo, that sounds delicious, simple, healthy. I will certainly be making it for dinner soon. But I'm confused -- what is bruchetta? I thought is was a flat bread with tomato et al soaked into it.>>
That's what I thought until I mentioned making it to an Italian friend.
She described the process her sister uses in chopping the tomatoes,
onions, etc. I have since bought jarred bruchetta in ShopRite. No bread
in it.:)
So, bruchetta must be the tomato mixture itself. I pile it on thin,
toasted in the oven bread and sprinkle with freshly grated parmesan.
> We've been eating losts of spinach since joining Costco, where they sell 2 -1/2 pound bags of triple washed spinach, unfortunately not organically grown. (spinach is one of the worst vegetables in terms of holding on to pesticide residue)
> karen, nj
I never likes those crinkled leaves, still toss it into the sink with a
little salt in the water. I guess that's an old wives' tale, putting
some salt in the water. I like the baby spinach better, but it probably
doesn't have the nutrients if the adult.
jo
nj
> I found it hard to cut the raw pancetta into small
> pieces until I discovered that a scissors was perfect for the job.
Alternatively, roll the pancetta up into little tubes and slice away, as one
might cut a sausage into 'coins'. Then a cut through the center of each
'coin' and voila!
- T.
