Time for some good news people! No, it’s not my big, deep, dark secret yet (you’ll have to keep waiting for that one!)…but it is fantastic stuff! I’m an aunt! My sister gave birth Friday the 13th at 5am. A little girl, with my middle name! Oh, I’m so proud and happy and honoured! Mama and babe are having a wee bit of trouble, but hopefully nothing serious. I’m flying out to see them on Tuesday, so if things slow down a bit, I apologize. Dragging a 2 year old around on planes and living in a house with a newborn, might turn out to be more hectic than I expect. If things go smoothly, expect some fantastic recipes coming your way.
As for now, here is one fantastic recipe I would really love to share. I love burgers, as you may have guessed here, but it was not always this way. I used to be, wait for it………a vegetarian(!). It’s true. I shunned meat in all it’s forms, although I did eventually give in to seafood because of stomach issues. After a while though, the smells in the kitchens I worked in got to me. Those smells of roasting prime rib roasts, the sizzling sears of steaks on the grill, the succulent aroma of a big, fat, juicy burger. I couldn’t do it anymore, and after 4 or 5 years, I reverted to omnivorism and never turned back. I’m so glad I did! But on occasion, for health and economic reasons, we try to eat meatless. This is a great alternative burger for those who do or don’t eat meat and are looking for something satisfying and delicious.
2 Portobello Mushrooms
1 clove garlic, minced
1/2 cup water
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp thyme
1/2 tsp oregano
3 Tbsp olive oil
3/4 tsp Worcestershire sauce (optional: contains fish)
1 tsp canola oil
Brie cheese, sliced
red leaf lettuce
heirloom tomatoes, sliced
1/2 an avocado, sliced
red onion, thinly sliced
1. Mix garlic, water, Dijon, vinegar, herbs, olive oil and Worcestershire sauce in small bowl.
2. Remove stems from mushroom caps, discard or keep to eat on the side.
3. In large, shallow dish (or large resealable plastic bag, add marinade and mushroom caps. Turn a few times to coat and allow to marinade for 30 minutes to 1 hour.
4. In oven proof sauté pan, heat 1 tsp oil over medium high heat.
5. Add mushroom caps, gill side up, searing until brown (about 3 minutes). Flip over and repeat. Flip third time, add Brie slices and finish in 350°F oven for 20 minutes.
6. Serve on warm, toasted buns slathered in Dijon and Mayo. Top with avocado, tomato, red onion and lettuce.
Delicious, filling and surprisingly meaty for a slab of fungus. These burgers will satisfy even the most empty of bellies.