Request: love Portobello mushrooms - have recipes?

[Guest guest]

At 11:43 AM 12/10/00 -0800, you wrote:

>Hi all,

 

Hi, Brenda. I am new to the Veg-Recipes list.

 

>Any of you have any favorite recipes using them?

>

>Thanks much,

>Brenda Adams (mushroom addict)

 

No. But I do have two ideas that might be helpful.

 

I just put together an amateur website for my local chapter

of a non-profit group. Being able to find recipes by ingredient

became an issue, so there is a sub-section within the " Recipes "

section with links to searchable recipe databases covering over

95,000 recipes. If you or anyone else visiting the site would let

me know if you find this feature useful or helpful (or not), I would

appreciate the feedback. Or if anyone knows of other searchable

recipe databases I haven't listed, I'd appreciate hearing about them.

 

The URL is:

 

http://nashville.earthsave.org/

 

or more specifically

 

http://nashville.earthsave.org/#SEC3

 

The second idea is to visit the Monterey brand mushroom page.

They say they are the country's largest national marketer of fresh mushrooms.

They have a " recipes " page and a " recipe archives " page.

 

http://www.montmush.com/recipes.htm

http://www.montmush.com/recipe_archive.htm

 

C'ya.

 

Joe

[Guest guest]

Hi all,

 

I was AFRAID of Portobello mushrooms... Why? I dunno. (weird,

huh?) Finally I tried em. WOW. I am now totally hooked on them!

 

Any of you have any favorite recipes using them? (I know they can be

grilled and used in place of hamburger patty when making meatless

'hamburgers'. Our market was grilling them and serving like a burger and I

didn't try then! shoot! I bet they are great served that way...maybe

oozing with cheese, mayo, lettuce and tomato... oh slap me!! I'm hungry

this morning.)

 

Thanks much,

Brenda Adams (mushroom addict)

[Guest guest]

how about roasted?

 

 

* Exported from MasterCook *

 

Roasted Portobello Mushrooms Fines Herbes

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 4-ounce portobello

mushrooms

or 1 lb cremini

mushrooms

6 tablespoons unsalted butter

(melted) -- divided

or olive oil

salt and black

pepper to taste

HERB MIXTURE:

1 tablespoon chopped fresh

chives

1 tablespoon chopped fresh

chervil

1 tablespoon chopped fresh

parsley

1 tablespoon chopped scallions

1 tablespoon chopped fresh

tarragon

 

Position rack in center of oven. Preheat oven to 500ºF. Gently wipe the

tops of the portobellos. Trim off the stems at the caps (save for another

use).

 

Brush the bottom of a rimmed baking sheet and the tops of the caps with 4

tablespoons of butter or olive oil. Arrange the caps rounded side up in

the pan and roast for 6 minutes. Remove from oven, closing the oven door,

and quickly turn the caps over with tongs, rearranging cremini mushrooms,

if using, in the pan. Sprinkle with 2 tablespoons of butter or olive oil

and salt and pepper.

 

Return to the oven and roast until the caps look evenly roasted, 5 to 6

minutes more. Serve as a first course on small hot plates, rounded side

up, drizzled with pan juices and sprinkled with a portion of the herb

mixture.

 

Source:

" All About Vegetarian Cooking: Vegetables (p.59) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 29 Calories; trace Fat (12.2%

calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Brenda Adams wrote:

 

> Any of you have any favorite recipes using them? (I know they can be

> grilled and used in place of hamburger patty when making meatless

> 'hamburgers'. Our market was grilling them and serving like a burger

 

Brenda,

 

I just brush the portobellos with a little salad dressing, whatever I

feel like using at the time, like Italian, or sun-dried tomato or a

viniagrette, then grill them on the BBQ, and then serve like a veggie

burger on a bun with tomato, relish, mustard, etc. The fixings also

vary according to mood. If you live in a cold climate like I do, and

don't feel like standing out in the cold to grill, I think you could

probably just use the broiler.

 

Miriam

--

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer

[Guest guest]

I had a Portobella fajita at Ruby Tuesday's once and made this recipe as a

result(of course they discontinued that item on their menu the next week).

In restaurants when the fajitas go by I always think they have the most

spectacular aroma and I always felt a little deprived. Now I feel a little

better. The first few times we didn't use the tofu but it adds, I think.

It makes a fun company dish too, the only struggle is getting enough dishes

of the condiments spread around the table. Enjoy, Pam

 

 

* Exported from MasterCook *

 

Barbecued Fajitas

 

Recipe By : Pamela W. Zalesky

Serving Size : 4 Preparation Time :0:00

Categories : Dinner - Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cloves garlic

1/4 cup olive oil

1/4 cup balsamic vinegar

4 large portobello mushroom

2 cloves garlic -- minced

1/4 cup lime juice

1 teaspoon mexican seasoning

16 ounces tofu, extra firm

1 clove garlic -- minced

1/2 teaspoon mexican seasoning

1 cup sweet onions -- sliced, lengthwise

1 teaspoon mexican seasoning

1/2 cup spinach -- sliced into strips

1 tablespoon cilantro -- fresh, minced

 

Wipe mushroom clean. Remove stem. Combine garlic, olive oil and balsamic

vinegar. Pour over fin side of mushrooms and set aside.

 

Drain tofu and press to remove excess moisture. Slice into 1/4 inch slices.

Combine marinade ingredients in 12 inch skillet. Lay tofu in marinade in

single layer and simmer until all liquid is gone.

 

Grill mushrooms and tofu over a medium hot grill until browned, about 15-20

minutes. Slice into 1/4 inch strips.

 

In a large skillet combine onions, garlic, olive oil and seasoning. Cook

until onions are tender and browning. Deglaze with a little white wine if

desired. Add tofu and mushrooms strips and serve. Provide warmed

tortillas, sour cream, cheddar cheese, guacamole and refried beans and let

everyone make their own.

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Brenda Adams [badams007]

Sunday, December 10, 2000 1:44 PM

Veg-Recipes ; MC-Recipe

Request: love Portobello mushrooms - have

recipes?

 

 

Hi all,

 

I was AFRAID of Portobello mushrooms... Why? I dunno. (weird,

huh?) Finally I tried em. WOW. I am now totally hooked on them!

 

Any of you have any favorite recipes using them? (I know they can be

grilled and used in place of hamburger patty when making meatless

'hamburgers'. Our market was grilling them and serving like a burger and I

didn't try then! shoot! I bet they are great served that way...maybe

oozing with cheese, mayo, lettuce and tomato... oh slap me!! I'm hungry

this morning.)

 

Thanks much,

Brenda Adams (mushroom addict)

 

 

 

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[Guest guest]

At 01:36 PM 12/10/00 -0800, you wrote:

 

Brenda,

 

Thanks for your response and for looking at my site.

 

I am posting this to you and to the list because I just

found *another* super website that I have not had time yet

to link to from my site, but that i think would be of

general interest.

 

The site is http://www.foodtv.com/

It is the site of the Food Network, and has recipes from chefs

that appear on various TV cooking shows, and other info.

It has a searchable database of over 14,000 recipes, with

72 recipes for portobello mushrooms. And the " Recipe of the Day "

today from Chef Mario Batali is " Soft Polenta with Grilled Portobello

and Treviso. " (I'd tell him to hold the anchovies,

but that's up to you.)