Oh, April. Wherefore art thou? Yesterday, a ferocious storm roared through New York’s Hudson River Valley, covering the greening grass and in-bloom daffodils with several inches of snow. To warm my body, I lit a fire in the fireplace. And to soothe my soul, I grilled up some Portobello Mushroom Burgers.
Portobellos are enormous, bronze-colored mushrooms. You can find them in any supermarket. When marinated and grilled, they develop a wonderful meaty texture. Portobellos are the steaks of the fungi family.
If the weather is mild where you are, you might like to cook these babies outdoors on a gas grill. Otherwise, do what I usually do, and simply drop them onto a sizzling grill pan. The end result will be the same: sexy, succulent, screamingly-delicious Portobello Burgers! Here’s the step-by-step:
Meanwhile, grease and preheat your grill pan (or, use a cast-iron skillet). I’m using a portable electric burner in order to take pictures near the window. I’ll show you the view from my window in just a moment. So please brace yourself for a frigid surprise.
Cook until the mushrooms are tender — about 8 minutes.
Shall we assemble our burgers?
Oh. You could add some tomato slices, too, but only if they are in season where you live. Off season tomatoes are dreadful tomatoes.
Now pour yourself a glass or goblet of a good, crisp Pinot Grigio…
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