Among the various offerings inside a grilled veggie sandwich at a reasonable Italian restaurant I had one day, my favorite was the portobello mushroom. Mild flavor, consistent smooth texture...mm! So when I saw a package of portobello mushrooms at Trader Joe's that afternoon, they were instantly mine. With access to an outdoor gas grill in our rental house, I look for any excuse to grill.
But what recipe? I quickly searched allrecipes.com and found one that called for marinating in a balsamic vinegar mixture. Perfect! I'm into balsamic these days. The recipe called for onion, but I did it with some red onion I had handy anyway. Mix it up, pop it on the grill...sounds easy!
Sure, if you know what you're doing. The recipe called for gill-side-up for grilling the portobellos, making for a little reservoir for the marinade. Leave it on or off? I decided to leave it on and not flip the mushroom.
There's a lot of margin for error in grilling portobellos, I think, because they're perfectly edible uncooked. As much as I love balsamic flavor, the balsamic overwhelmed the mild mushroom flavor, rendering the portobello a mere vehicle for the strong vinegar. But that wasn't so bad.
I really liked this, but it's hard to go wrong with portobellos anyway. As is so often the case, I was the only one in my family who'd even try it. Fine, because I only had two caps anyway.
I need a lot more practice before I dare present this to mushroom aficianados, but I'm looking forward to that.
No comments:
Post a Comment