(photo from Flicker)
I couldn’t resist the organic portabello mushrooms at our local organic shop and wanted to feature this for tonight’s dinner. Barbequing these will really make it feel like biting into a meaty morsel. The mushrooms are just marinated (see recipe below) and could also be baked in the oven (unless you're refraining from oven use like I am this summer) or could be dehydrated if you so choose - and own a dehydrator, of course!
Another local harvest item for tonight’s dinner plate are green beans, lightly steamed and seasoned with some fresh lemon juice, olive oil, and unrefined sea salt with some cherry tomatoes thrown in for good measure (and their colour - not to mention the fact that I need to use them up). I always sprinkle some salt over vegetables in the steamer basket otherwise you miss an opportunity to season them.
To round out tonight’s menu, I thought I’d use up some new potatoes that aren't so new anymore. These are cut into chunky squares and combined with the same cut of red onions, yellow onions, and sweet peppers – all mixed together with a few glugs of olive oil, a generous pinch of salt, a few grinds of black pepper and a couple of sprigs of fresh thyme. I’ve got a great little grill basket that can hold these on the barbeque (alternatively you could just wrap them up in a tin foil packet and whack this on the barbeque instead).
Marinated Portabello Mushrooms
(Recipe from Enlightened Eating cookbook)
Another local harvest item for tonight’s dinner plate are green beans, lightly steamed and seasoned with some fresh lemon juice, olive oil, and unrefined sea salt with some cherry tomatoes thrown in for good measure (and their colour - not to mention the fact that I need to use them up). I always sprinkle some salt over vegetables in the steamer basket otherwise you miss an opportunity to season them.
To round out tonight’s menu, I thought I’d use up some new potatoes that aren't so new anymore. These are cut into chunky squares and combined with the same cut of red onions, yellow onions, and sweet peppers – all mixed together with a few glugs of olive oil, a generous pinch of salt, a few grinds of black pepper and a couple of sprigs of fresh thyme. I’ve got a great little grill basket that can hold these on the barbeque (alternatively you could just wrap them up in a tin foil packet and whack this on the barbeque instead).
Marinated Portabello Mushrooms
(Recipe from Enlightened Eating cookbook)
3 portabello mushrooms, halved and sliced 1/4 inch thick (my note: or keep them whole)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon nama shoyu or tamari
1 small clove garlic, minced (optional)
1 tablespoon crushed fresh rosemary
1/2 cup water
My Notes: How can adding garlic ever be considered optional? Add it, and a large clove at that. I use tamari because I always have it on hand. I've yet to purchase nama shoyu, but will at some point to try it out. Not sure how one goes about "crushing" their rosemary. I pull it off the branch and chop it up. You might also want to consider saving your rosemary branches. Just keep them well-wrapped and in your freezer and keep on adding branches as you use them. Then when you've got quite a collection, use them as skewers for vegetable brochettes and you get the great flavour of rosemary transcended right through the veggies.
Sandra, aren't you supposed to be eating out on Fridays? Does this mean you get a rain-check?
ReplyDeleteOn "crushing" rosemary - usually the technique is to "bruise" the rosemary leaves in a similar manner to tenderizing meat with a meat mallet. It can be done between pieces of parchment paper or wax paper or just on a cutting board with a rolling pin or meat mallet. However, for the purposes of your recipe, chopping the rosemary is ideal. Sounds delicious.
Chris