(Disclaimer: If there seems to be an ingredient in there that was never used, or a step that's totally missing, it's probably because I forgot it. I still have sick brain.)
He's a funny man. He insists he can't cook, and specifically said of this one that he would "ruin the mushrooms," and despite all of his fears it all worked out just fine just as I had an inkling that it would. Strange how that works, eh?
I am always here to encourage him to be a better man and go for the things he thinks he can't do, of course with a little "I told you so" at the end.
Now, if any of you are the kind of person that goes "UGH MUSHROOMS NO", please give this a shot. I have a friend who will not even look at a recipe with mushrooms in it, will not even eat a dish if he has to pick the mushrooms out because mushrooms touched his food, and insists that he will not, cannot, eat anything under the category of "fungi." (You know who you are, Paul.) I once made a baked cannelloni dish for a party he attended, and despite my fair warning that there were mushrooms in the cannelloni and that I would not be offended if he chose not to eat them, he tried it anyway...and went back for seconds.
Please. If that mushroom-hater can try something with mushrooms, so can you. Maybe you'll even enjoy them, too!
Unless you have a deathly allergy to all things fungi. Then, please, close this browser and look no further.
Portobellos are a good mushroom for those that are on the fence or even negatively inclined toward mushrooms. They're heartier and have a more robust flavor and ability to soak up marinades than a lot of other mushrooms. They also taste less mushroom-y (I think). Hence them being one of my favorites!
Let's get down to it:
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 2
Ingredients:
2 portobello mushrooms
1/2 small onion
1/4-1/2 cup kale
1/2 tsp onion powder
1/4 tsp garlic powder
2-1/2 tbsp teriyaki sauce
1 tbsp extra virgin olive oil
1 tbsp butter (or more as needed)
2 sandwich rolls
2 slices provolone cheese
1-1/2 tbsp sour cream
Sliced tomato
Salt to taste
2 portobello mushrooms
1/2 small onion
1/4-1/2 cup kale
1/2 tsp onion powder
1/4 tsp garlic powder
2-1/2 tbsp teriyaki sauce
1 tbsp extra virgin olive oil
1 tbsp butter (or more as needed)
2 sandwich rolls
2 slices provolone cheese
1-1/2 tbsp sour cream
Sliced tomato
Salt to taste
Directions:
1) Remove the stems from the mushrooms.
Yuck. Here it is post-stem:
Then clean the mushrooms.
Yuck. Here it is post-stem:
Then clean the mushrooms.
2) Clean the mushrooms well.
3) Clean the mushrooms well or else.
Kidding, this is still step #1 ...But seriously, please clean them. Gently. With a potato brush if you have one, or your fingers if you don't. Mushrooms are delicate creatures but really, really need to take a bath.
This is what they look like before.
This is what they look like before.
This is the water I used to rinse them, post-rinse.
Please clean them. Seriously.
Much better! (Don't be confused by the extra mushroom, we only used 2 and saved 1.)
To get the excess water out, gently squeeze the mushrooms like extremely delicate baby sponges, then pat them dry. (If they break a little, that's okay. You can slice them later.)
2) Next for the marinade: Pour the teriyaki sauce and olive oil into a ziplock bag, whatever brand of those two ingredients that you like. I promise this is not product placement. (And yes, my cutting board does still reside on the washing machine.)
Then the onion powder...
Garlic powder...
...and salt into the zip lock bag. I didn't use all of this salt--probably about 2 or 3 pinches, but do whatever seems right to you. Teriyaki-flavored anything tends to be pretty salty already.
Seal the bag, then squish it around with your hands to mix everything well.
I try not to use disposable plastic whenever I can avoid it, but for marinades I had to admit that Tupperware just doesn't work as well.
Then the onion powder...
Garlic powder...
...and salt into the zip lock bag. I didn't use all of this salt--probably about 2 or 3 pinches, but do whatever seems right to you. Teriyaki-flavored anything tends to be pretty salty already.
Seal the bag, then squish it around with your hands to mix everything well.
I try not to use disposable plastic whenever I can avoid it, but for marinades I had to admit that Tupperware just doesn't work as well.
Stick the mushrooms in! Squish the bag around again a little bit to evenly coat them and then lay flat.
If you can, let this sit for a few hours. The longer the better! We did not do that, because I forgot to make the marinade that morning and we were hungry.
If you can, let this sit for a few hours. The longer the better! We did not do that, because I forgot to make the marinade that morning and we were hungry.
3) While that's chillin', let's do the rest: Start by slicing the onion.
Look at those tan hands! This man has a farmer's tan by the end of the first day of spring.
He got a little sassy with the photos.
Also, please stick with slicing. I took a picture of the onions perfectly sliced--
--and then Hubby got talking and proceeded to start to chop them in his distraction.
I was confused why he was chopping and he was confused why I was gesturing wildly and yelling, "Stop! Stop! Stop chopping!"
...So anyway.
Put your sliced onions into a medium skillet over low heat. P.S., I decided the original amount we used was not enough and had Hubby add a little more. The ingredients list has been adjusted to the right amount.
Caramelize those a little (maybe 10/15 minutes?), and chop the kale while they're cooking.
Add the kale.
I had Hubby cover it because Kale is stubborn and does not wilt like spinach, no matter how hard I try to tell it to. Covering the skillet helps it to steam a little and softens the kale. Let those cook, stirring occasionally, for about 5 minutes or so
While that's going, toast your sandwich rolls (just a little!) and then melt some butter in a separate skillet. Use whatever kind of rolls you want--we used some kind of whole-wheat-oatmeal-topped something-or-other, I think from Panera.
Plop those semi-toasted rolls face-down in the butter.
And then, because you didn't cut them perfectly straight and they're actually sitting totally out of the butter except for the edges, put some cans on top of them to weigh them down.
Because you're classy like that. (*This classiness was all me, not hubby. He took a break to do dishes so I took over cooking.)
Take out the kale and onion mix and set aside in a bowl or on a plate. I missed taking a photo of this one because I was blowing my nose. ...Okay so that's a lie, I just forgot, but it's convincing right? ...I'll stop talking about used Kleenex now.
And now back to our regularly scheduled program! (Sorta regular anyway.)
Take the mushrooms out of the marinade bag, shake them off a little (into the bag, not all over your kitchen, because if I didn't tell you this you totally would do that, right?). Set the mushrooms right into that same pan the onions and kale were in, and cover them too. Set aside the marinade bag, because we'll need it again in a minute.
Flip your mushrooms after about 5-7 minutes. and cook again for the same amount of time on the other side.
Switch out your bread while the mushrooms are cooking, taking off the ones that are done and putting the other ones onto the pan also. Add a little more butter if you need to.
And don't forget the cans! (Now you, too, can be classy like me.)
In a small bowl, mix the sour cream and a little bit of the leftover marinade, about a quarter-teaspoon--
--until you can hardly tell you even added the marinade.
On one half of the butter-toasted rolls, melt some provolone cheese. I did this by putting the cheese on and them microwaving those halves of the sandwich for 30 seconds.
Mmm.
Spread the sour cream over the other half of the sandwich roll.
Next, put the onion-kale mix onto the roll.
Ask your hubby to slice a tomato, and then totally forget to put it on the sandwich because you are sick.
...Maybe that's just me. (I actually forgot until today, in this very moment, when I saw the photos of the sandwich sans tomato, that these were never used. Remember what I said about forgetting ingredients? And to think I was confused as to why there seemed to be a lot of leftover tomato!)
And finally, add your mushrooms. You can slice them if you want, but I chose to leave them whole. P.S., they might shrink a little while cooking, like hamburgers.
And, tada! You have a sandwich. With tomato, because you are less forgetful and hopefully less sick than me.
This is a relatively healthy meal, too!
We congratulated ourselves on our healthy dinner and then promptly destroyed it with ice cream sundaes.
...Don't be like us.
But do enjoy!
Kitchen hacks for less time/money:
-Substitute a store-bought marinade for the teriyaki sauce, olive oil, garlic and onion powder
-Substitute shredded bagged lettuce for sliced kale (but the kale does add a nice flavor!)
Look at those tan hands! This man has a farmer's tan by the end of the first day of spring.
He got a little sassy with the photos.
Also, please stick with slicing. I took a picture of the onions perfectly sliced--
--and then Hubby got talking and proceeded to start to chop them in his distraction.
I was confused why he was chopping and he was confused why I was gesturing wildly and yelling, "Stop! Stop! Stop chopping!"
...So anyway.
Put your sliced onions into a medium skillet over low heat. P.S., I decided the original amount we used was not enough and had Hubby add a little more. The ingredients list has been adjusted to the right amount.
Caramelize those a little (maybe 10/15 minutes?), and chop the kale while they're cooking.
Add the kale.
I had Hubby cover it because Kale is stubborn and does not wilt like spinach, no matter how hard I try to tell it to. Covering the skillet helps it to steam a little and softens the kale. Let those cook, stirring occasionally, for about 5 minutes or so
While that's going, toast your sandwich rolls (just a little!) and then melt some butter in a separate skillet. Use whatever kind of rolls you want--we used some kind of whole-wheat-oatmeal-topped something-or-other, I think from Panera.
Plop those semi-toasted rolls face-down in the butter.
And then, because you didn't cut them perfectly straight and they're actually sitting totally out of the butter except for the edges, put some cans on top of them to weigh them down.
Because you're classy like that. (*This classiness was all me, not hubby. He took a break to do dishes so I took over cooking.)
Take out the kale and onion mix and set aside in a bowl or on a plate. I missed taking a photo of this one because I was blowing my nose. ...Okay so that's a lie, I just forgot, but it's convincing right? ...I'll stop talking about used Kleenex now.
And now back to our regularly scheduled program! (Sorta regular anyway.)
Take the mushrooms out of the marinade bag, shake them off a little (into the bag, not all over your kitchen, because if I didn't tell you this you totally would do that, right?). Set the mushrooms right into that same pan the onions and kale were in, and cover them too. Set aside the marinade bag, because we'll need it again in a minute.
Flip your mushrooms after about 5-7 minutes. and cook again for the same amount of time on the other side.
Switch out your bread while the mushrooms are cooking, taking off the ones that are done and putting the other ones onto the pan also. Add a little more butter if you need to.
And don't forget the cans! (Now you, too, can be classy like me.)
In a small bowl, mix the sour cream and a little bit of the leftover marinade, about a quarter-teaspoon--
--until you can hardly tell you even added the marinade.
On one half of the butter-toasted rolls, melt some provolone cheese. I did this by putting the cheese on and them microwaving those halves of the sandwich for 30 seconds.
Mmm.
Spread the sour cream over the other half of the sandwich roll.
Next, put the onion-kale mix onto the roll.
Ask your hubby to slice a tomato, and then totally forget to put it on the sandwich because you are sick.
...Maybe that's just me. (I actually forgot until today, in this very moment, when I saw the photos of the sandwich sans tomato, that these were never used. Remember what I said about forgetting ingredients? And to think I was confused as to why there seemed to be a lot of leftover tomato!)
And finally, add your mushrooms. You can slice them if you want, but I chose to leave them whole. P.S., they might shrink a little while cooking, like hamburgers.
And, tada! You have a sandwich. With tomato, because you are less forgetful and hopefully less sick than me.
This is a relatively healthy meal, too!
We congratulated ourselves on our healthy dinner and then promptly destroyed it with ice cream sundaes.
...Don't be like us.
But do enjoy!
Kitchen hacks for less time/money:
-Substitute a store-bought marinade for the teriyaki sauce, olive oil, garlic and onion powder
-Substitute shredded bagged lettuce for sliced kale (but the kale does add a nice flavor!)
Wonderful as always! I loved seeing my grandmas table cloth in the ice cream picture:-)
ReplyDeleteThanks! It's almost always on our table. :)
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