Yesterday, for dinner, we had mushrooms. I like mushrooms, and growing up my father was into gathering chanterelles in the cathedral-like forests of the Pacific Northwest, but I’d always sort of taken them for granted and put little thought into using them in our meals. But yesterday, on a whim, I decided to try portobello caps as yet another meat substitute, and I was blown away. I ended up having dreams about more mushrooms, which may be a weird sign that the fungus is taking over my brain.
Anyway, they were perfect, savory and with a light texture, and it’s more likely that they just tasted so darned good rather than that hyphae are infiltrating my brain stem. My recipe is easy: get some big ol’ portobello caps, put them lamellae side up on a baking sheet, and pour in a mixture of balsamic vinegar, olive oil, and garlic. Let ’em soak for a half hour, then bake at 450°F for half an hour. For the last 5 minutes of that, add some shredded cheese, let it get all melty, and serve directly from the oven.
Wow. It was so good. I limit my trips to the grocery store (Remember? COVID-19? It’s not over) which means I can’t go again until next weekend, but I’m definitely stocking up on more mushrooms next time.