If you have an aversion to mushrooms, well… you’ll just have to forgive me. As this post contains some pretty big mushrooms.
Also, I always type Portobello with a ‘w’ at the end. Portobellow. I do not know why. Probably some deep-seated childhood controversy I’m still dealing with on some level.
Or maybe, just maybe, I’m bad at spelling. I’ll let you decide.
I was in the mood for a mushroom burger today. About a week or so ago I had a truly delicious mushroom burger at a local joint in my town, Grad School. I always try something different every time I’ve been there, but I think I found my match.
Portobello mushroom burger, that’s my jam.
So I made some at home for the family and it turned out great! Here’s what I did:
Rinse and gently scrub mushrooms until they are clean. I know mine don’t look clean in this picture, but I swear I scrubbed them. Then I poured a little red wine in their gills (yes, that’s what I call them, I’m very scientific) and let them soak for 5-10 minutes while I prepared everything else.
While mushrooms soak, cut up veggies and toast buns. (I think I’ve still got a lot of maturing to do because anytime I type or say ‘buns’ I just want to giggle.)
In a hot pan with butter and olive oil (yes, both) saute veggies. I used a white onion (not pictured, because I’m thorough) and two bell peppers. Once they are soft remove from pan and place on a plate with paper towels.
So remove your stems before soaking in wine. If you do, then you will be two steps ahead of me in life. Go you!
Other than my failure to remove the mushroom stems I have to say that this was a success! And the wine flavor really did shine through without being overpowering. You could also thinly slice up mushrooms and other ingredients to make this into a wrap or pita pocket. Do what you like. Go with god.