Portobello Burgers

[srgtm1a]

I don't know if this is the right place for this....I appologize if it isn't.


I made these for dinner today. They were actually quite good, figured I'd share the recipe.

PORTOBELLO "BURGERS"

6 large Portobello mushrooms (each 4 to 6 inches across, 8 to 10 ounces each)
3 large cloves garlic, cut into matchstick slivers
3 tablespoons Dijon mustard
3 tablespoons A.1. steak sauce
3 tablespoons Worcestershire sauce
3 tablespoons of your favorite barbecue sauce
3 tablespoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
12 fresh basil leaves, thinly slivered, or 2 teaspoons dried basil
6 thin slices Cheddar or Jack cheese (about 6 ounces total)
6 hamburger buns, lightly brushed with a little olive oil or melted butter
1 large ripe tomato, thinly sliced (optional)
1 sweet onion, thinly sliced (optional)
Boston lettuce leaves (optional)
Mustard, ketchup, mayonnaise, barbecue sauce, and/or relish


Using a paring knife, trim the stems off the Portobellos. Wipe the caps clean with a damp paper towel. Using a sharp object, such as the tip of a metal skewer, make a series of holes in the gill side of the mushrooms, about 1 inch apart. Insert the garlic slivers into these holes, dividing them evenly among the 6 mushrooms.

Combine the mustard, steak sauce, Worcestershire sauce, barbecue sauce, vinegar, salt and pepper in a mixing bowl and whisk until the salt dissolves. Whisk in the olive oil and basil. Pour one-third of the mixture in the bottom of a baking dish and place the mushrooms in it, gill side up. Swish the mushrooms around to coat the bottoms with marinade. Spoon the remaining marinade over the mushrooms. Let them marinate for 1 to 2 hours.

Set up the grill for direct grilling using a two-zone fire. Preheat one zone to high, and the other zone to medium so you can move the mushrooms over if they start to burn.

When ready to cook, drain the mushrooms over a small bowl to reserve the remaining marinade. Place the Portobellos on the hot grate, gill side down, and grill for about 3 minutes. Turn the mushrooms over and spoon 1 tablespoon of the reserved marinade into each cap. Continue grilling until the Portobellos are browned and very tender, about 4 minutes more. The mushrooms are done when they can be easily pierced with a skewer. If they start to brown too much before they become tender, move them over the medium zone of the grill. After the mushrooms have grilled for 2 minutes on the second side, place a slice of cheese on each and cover the grill to melt the cheese. Lightly toast the hamburger buns on the grill, 1 to 2 minutes.

To serve, place each grilled Portobello on a hamburger bun. Garnish with tomato and onion slices, and/or lettuce, if using, and the condiment of your choice.

[procell]

Sweet! I've got 3 nice ones in the fridge but I didn't know how I wanted perpare them, now I do . . .

[Spark]

yum

[roc]

I've done that same receipe and it rocks!

[srgtm1a]

I pretty much hate ports....I have tried them with many different recipies and still didn't like them. I tried this one today and it was actually good for once.

[procell]

If a port is done right it tastes like the best filet mignon or escargo around.

[chem42]

That sounds amazing, I'll have to try that some time.

[Hippie3]

i'm hungry.

[procell]

Originally Posted by Hippie3

i'm hungry.

Yow, so was this an old thread or what?

Well after seeing $2.50 per mushroom at the local produce vendor I decided to take measures into my own hands and obtained a "Portobello Kit". Preinnoculated compost. It was my hope to take a chunk before I started the kit and innoc my next batch. Hummm, to buy the pasturized compost it;s almost as cheap to just buy another kit. $34.00 plus shipping

So, "The Hunt is On".

Can ports grow in a grain, rice, or whatever mix that can be made easily and quickly?

Any help is greatly appreciated and I will be delving into the vaults to see what I can see.

Thx

[peek-a-boo]

those are super!
mmmmmmmmmmmmmmm..............

[twoguysupnorth]

i saw somewhere on the food channel, to scrape the gills of with a spoon and it makes it better?

[Lazlo]

Right, matured caps are loaded with spores. Thus when you cook the mushrooms, the spores coat the entire dish and make it darker in color. A quick rinse under the faucet is better IMO. Rinse the gills off well and dab dry with a towel before cooking. This really doesn't apply to using the caps as a burger. More along the lines of chopping and adding to dishes where they're mixed up and seared.

[yerbaadam]

I like mine on a rosemary bread with pesto, carmalized onions and roasted red peppers. I used to work at a vegan restaurant that made a roasted garlic aioli to smear on them buns.

Ahhhh, Ports, the mushroom that made me wake up to the delightfull alternatives to animal flesh out there.

>Yer friend,
NascAR denDriTE duDley

[procell]

Originally Posted by procell

So, "The Hunt is On".
Can ports grow in a grain, rice, or whatever mix that can be made easily and quickly?

Alas I am now less than optimistic

The methods for growing Agaricus are vastly different from growing most other sorts of mushrooms. Agaricus is a secondary decomposer, which means that bacteria and other fungi have to break down raw materials before Agaricus can grow. This is the process known as composting. Other kinds of cultivated mushrooms such as oyster mushrooms, enoki and shiitake are primary decomposers of wood, and composting is not necessary.
From Agaricus bisporus, the white button pizza mushroom, portabella, portobello, portabello, portobella, crimini, Tom Volk's Fungus of the Month for April 2001

[chokdeemax]

sounds delicious

[Lazlo]

http://forums.mycotopia.net/mushroom...tobello-s.html

[eatyualive]

MMMM that sounds excellent!

[carl]

try puttin them inside a hobo pie maker with some crushed up tomato & provolone cheese, heat em thru then CHOW !

[procell]

Originally Posted by Lazlo

http://forums.mycotopia.net/mushroom...tobello-s.html

Thank You Lazlo , I've been searching on and off for a few weeks now and never ran across that thread. Most informative.

Originally Posted by Lazlo

Oh, hell. I forgot to inform everyone on the easy Compost mixture I use.
I use 150lbs. of horse stall litter with 10lbs. of blood meal or dried blood added for a nitrogen additive. It works fantastic.

Would you recommend this as a base mix for ports?

[Lazlo]

That mixture works for all kinds of mushrooms. Agaricus will also grow on weathered horse manure too.

[twoguysupnorth]

thats what happened to my stew. i didnt wash it. lol. it totaly darkens the mixture. nice information.

[procell]

Originally Posted by Lazlo

That mixture works for all kinds of mushrooms. Agaricus will also grow on weathered horse manure too.

Oooo, off to the stables . . .

[procell]

.

Well, I got the kit and now have pins ! ! ! ! !

Startin to grow sum nice PHAT Ports

.

[procell]

Originally Posted by procell

.

Nice PHAT Ports

Flush # 1

.

[onediadem]

Thats a good looking pile you have there. Where did you get the kit?

[procell]

Originally Posted by onediadem

Thats a good looking pile you have there. Where did you get the kit?

.

Mushroom adventures $43.00 Delivered
Just weighed in at 10 oz. Not Bad. If I can j ust get to a stable and start Lazlo's compost I'll be good to go . . .

.

[procell]

Oh boy, were those good. CAn't wait for the next flush

[MrChen]

Wow those look awesome! Beautiful grow!

[Lazlo]

Originally Posted by procell

Oooo, off to the stables . . .

Make sure to be accurate with you're weight. Dry weight that is. My last batch of compost has come out hot and is causing me all sorts of grief. White plaster mold, olive green mold and Lord knows what the hell else.

[Hippie3]

post some pix of those, laz, plz.
where did you go wrong ?

[Lazlo]

I did in fact take pictures. I'll have to find the disc they're on. I have numerous disks with photos on them and some of them aren't marked well. This may take some time.

[Hippie3]

appreciate that.

[Lazlo]

Well, I only have 2 photos that I can find. And those 2 are of olive green mold a few hours after pasteurization. No pictures of the mold sporulating.

I can post them if you want, or can grow the molds on purpose as I still have a crate of that compost just taking up room?

[Hippie3]

a series of examples would be a good addition to the site

[Subbalteatus]

Youre Dang Right Hippie! It would be good to see lots more on portabellas : ) I want to grow em thats for sure.

There was only one thing missing in this recipie uptop.. That is Meat!!!!
Ya gotta have a nice dripping hamburger a little pink. Damn I am HUuuunnnngry!

[Lazlo]

Shit, I completely forgot about this. I'll get right on it.