Much like my eggplant revelation of summer 2008, it took me awhile to *warm up* to mushrooms. I think it was just years of mismanagement in restaurants and various potluck dinners… I had just never had a good mushroom dish. I ate them – primarily shiitake or the maitake variety – because I read that they were good for me, but I never really liked them. (And remember: I rarely meet a plant-food that I don’t like!)
…and then I had an amazing mushroom dish… and it was just so simple, but well done and delicious… and I started wanting *more* of these fungi.
Now I am eating up the mushrooms left and right. Who knew? All I had to do was prepare it myself with other delicious ingredients! In the past few weeks, Kris and I have enjoyed several different Portabello dishes, chantrelle-stuffed poblanos, crimini tofu omelet, shiitake stir-fry… and all of them have been so mouth-watering good.
Adapted from Veganomicon: The Ultimate Vegan Cookbook
- 4 medium to large portabello caps
- 2 T tamari or soy sauce (tamari for lower sodium and gluten-free - you can reduce this to even a smaller amount if desired)
- 2 T balsamic vinegar
- 1/4 c cooking wine
- 2 garlic cloves, minced
- 1 stem rosemary
- 1 stem marjoram
- 2 sprigs thyme
- ground pepper to taste
Preheat oven to 400 degrees. Mix ingredients in a casserole dish (I use a 9 x 12 glass dish) and spoon the mixed marinade into the upturned mushroom caps. It will bead at the surface, but you can push the spoon into the small crevices. Leave some marinade to pool at the bottom of the dish. Cover with foil and cook for 20 minutes. With tongs, flip the mushroom caps face down and cook for an additional 10 minutes. (I remove the foil for the final 10 minutes).
I like to serve the portabellos in several ways – on top of quinoa or a salad, or as part of a sandwich. If you have fresh ingredients available (tomato, lettuce, pickles) the mushroom tastes perfect as a burger.
In my experience, thyme has such a lush and savory taste – it really can make a whole dish taste amazing. We have grown it for years in our herb garden, but it was not until two or three summers ago that I began to use it in meals. It really balances out tomato dishes, and brings depth to ingredients like mushrooms, potatoes, or tofu.
My foodie summer continues… I have so enjoyed all the baking and making this season. It is so satisfying to sit down to a delicious meal and to feel no regrets afterward. What a liberating feeling it is to know that my food is clean, nourishing both my body and my soul!
Of course, some of the best summertime menus are not even cooked at all…
Cucumbers, heirloom tomatos, dill from the garden with greens and pinenuts
Thanks for the mention of the portabellos. They are so good. To return the favor, you re-introduced us to beets. I made a lovely beet salad the other night. Call me for the recipe. Hope you had a “foodie” weekend! XXOO
Yum, I love portabellos!
I have only ever had ordinary mushrooms but they are lovely on toast!
Your pictures are gorgeous!! My husband hates mushrooms, but if I could get the ones that I make to look as pretty as yours, I doubt that he would be able to turn them down. Thanks so much for the recipe, too. Portabello “burgers” are one of my favorite things but I’ve never tried making them at home. ^_^
May I pretty please come to your restaurant? That dish is a work of art. And its making me really hungry and its only 10 am.
Oh, droooool. That looks incredible—especially thanks to your fantastic photos. (Have you thought of another career as a food photographer?) I love anything that involves portabellos (portabelli?) and balsamic vinegar—I got hooked on that flavor combination when I lived in Italy. Mmmm…polenta, portabello mushrooms and balsamic glaze…is 10:30 am too early for lunch?
I adore mushrooms, and I am really looking forward to trying your dish :-}
I’ve also wish-listed the cookbook you mentioned. Yum!
Ooh, I’ll have to try these out – you made them look absolutely delicious! The most important mushroom trick I’ve learned is to never wash them in water before cooking, only wipe them clean with a paper towel.
Lolly, I love reading your blog, especially the food posts! You are such an inspiration and I always look forward to see what’s up next for you, whether it be food, knitting or yoga!
I love mushrooms. My mom is allergic so I didn’t grow up eating them, but now I use them regularly. Portabellos are fantastic, and I agree-they make a fantastic burger. That salad looks amazing, by the way!
How nice that you could start enjoying mushrooms! They’re pretty much the only plant-food that I don’t like, and it seems very unlikely that that will ever change, unfortunately. Thyme, on the other hand, I love, and yours looks fabulous!
Sounds good! I’m in the same boat on mushrooms…never been a big fan, but lately I’ve been thinking that there might be hope. I’ll have to try this sometime. Thanks!
I agree that you are an inspiration, Miss Lolly. That Portobello recipe looks amazing and could you post your mom’s Beet Salad recipe? I loooove beets too.
Beautiful food presentation and I know it tastes so good!
I think that’s the prettiest mushroom I’ve ever seen!