There is a fungus among us! For some time now, I have known about the common white mushroom that we can all get in our local grocery store. It is great in salads, soups, sautéd with garlic and onions and is a great addition to the kebab. Over the years I have gradually opened my eyes to the many different varieties that are available out there. First I was introduced to the Portobello. The first time I had one of these delicious wonders I was enjoying a mushroom burger. Then as I was working at a location that the Mycological Society had as their local meeting place, I began to really learn about the varieties of edible mushrooms that are available to us.
At these meetings, the room where they displayed ornamental and edible mushrooms was filled with an inviting aroma. On display there were Chanterelle, Enoki, Morel and purple-gilled Laccaria and various others. Later my appreciation for these chlorophyll lacking plant organisms grew greater yet after I discovered a much better way to get my nutrients. Mushrooms took on a new role. They were center stage now. So many new great dishes brought to the table . Here is a simple one I would like to share with you.
Seasoned Portobello Sandwich
- Bread of your choice (my preferred bread is multigrain whole wheat)
- 1 medium to large Portobello mushroom (stem removed and set aside)
- 2 cloves chopped garlic
- 2 leaves of your favorite kale
- 2 slices of tomato
- 1 generous slice of red onion (raw or grilled, if raw is preferred then you may want to have several thin slices)
- 3 to 4 thin slices of raw apple
- ½ tsp of roasted sesame seeds (pumpkin seeds, walnuts, pine nuts or any other option you like can be used here
- 1 tsp or 2 of ground flax seed or whole
- 1 to 2 tsp olive oil depending on the size mushroom you use
- 1 small avocado
- 1 pinch sea salt
- Cayenne chili to taste
- At least half of lime worth of juice
- One thing I like to add is one half tsp of whole or ground flax seed
Prepare the Portobello by first removing the stem as directed above. Have a pan on medium heat with your olive oil. Add the Portobello and cook until just tender on both sides. Add your chopped garlic and cook until just brownedYou will want to do this after you have prepared your other ingredients so your mushroom can still be warm.
Toppings prepared as follows. The Kale that I like to use is the dark green bunny ear shaped kind. Cut into chiffonade. Use a nice red or otherwise colorful variety of tomato sliced somewhat thick.Slice red onion thin or thick. Thick if you choose to grill. A couple of apple slices are an optional addition that I like to include for texture. You can use seeds or nuts of your choice or go nuts and use both, seeds and nuts.
For the spread you will need one small ripe avocado mashed with the back of a fork. Mix that first with your juice of lime, chopped cilantro and here you can chop and add the mushroom stem. Now add your sea salt, chayenne chili and lastly flax seed if desired.
Apply the avocado spread on the bread. Stack, heap and sprinkle the above ingredients as you wish and thoroughly enjoy.
If you like toast your bread and serve with a side of your choice. May I suggest sweet potato fries.
*Image courtesy Flickr creative commons.