mushroom

Cheesy Portobello “Burgers”

Portobello Mushroom "Burger"

Portobello Mushroom “Burger”

I had a chance to have a friend over for lunch. She is vegetarian. Neither of us had a lot of time so I wanted something fast and easy. I had a couple of portobello mushroom caps in the fridge so I used them as my starting point. I also had some whole wheat buns so a sandwich felt like the right choice. I don’t like to use the word burger. Burgers for me will always be meat, but it did end up pretty close. The flavors, appearance and feeling was pretty burger-like, if not a true burger.

I started by  cooking some sliced onion in oil adding salt, pepper and some hot sauce. While the onions were cooking I rinsed the mushroom caps and gave them a drizzle of lemon-infused olive oil and white wine vinegar. Also gave them a dash of salt and some Italian seasoning. I would say I marinaded them, but seriously, it was for 10 minutes while the onions were cooking. Once the onions were getting almost caramelized I added the mushrooms to the pan with the liquids I had been soaking them in. I let them cook, turning a few times, until they were cooked and browning a little. By then most of the liquid in the pan was gone.

The biggest challenge with cooking any mushroom is water. They are full of it. To get a truly strong mushroom flavor you need to get that water out and intensify the mushroom’s flavor. Don’t be afraid to let them cook long enough for that to happen.

I finished the mushrooms off with a couple of slices of sharp white cheddar cheese. I also toasted the buns. To serve it I placed the cheesy mushrooms on the buns and topped each with some of the onions. It was a lunch I would make again, even for my non-vegetarian friends.

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

The cold winter this year has really got me craving comfort foods. Also have a real taste for some childhood favorites. My mother used to make some really good quiches. Always a home made crust. I used what I had on hand the other day to whip up this quiche. Thought of her when I made it.

 

Spinach and Mushroom Quiche

1 unbaked pie crust

1 T. oil

1 small onion, chopped

8 oz. sliced mushrooms

salt and pepper to taste

1 (10 oz.) package frozen spinach, thawed and squeezed dry

4 oz. diced Swiss Cheese

2 T. flour

1 c. milk or half and half

3 eggs, beaten

In skillet saute onion in oil until tender. Add mushrooms and cook about 5 minutes more. Season with salt and pepper. Stir in the spinach and set aside. In 9-inch pie pan place the crust. Toss cheese with the flour and place in crust. Add the spinach mixture. Combine milk with the eggs and pour over the spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down over to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean the quiche is done. Serves 4-6.

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche