… to a Crisp (Mushroom Slider)

 

Yuck. Not yummy. Yuck.

The red onions and roma tomato? Awesome. Fresh. You can’t mess that one up. You just slice it up and you’re done. The garlic spread? It was a brand name… I don’t really remember which company, though. Hidden Valley? Whatever (that’s how I felt about the spread too. The bread? Well, it wasn’t great quality. I think it was a generic brand. It was…Β eh. Seemed like a means to end really. Just there to hold together the pieces. Now for the big mistake…

Wanna know whatΒ really ruined my mushroom slider? It’s the only ingredient left: the mushroom. Er, I shouldn’t say it was the mushroom itself. It was how I actually prepared it. Seasoning was probably fine. However, I burnt the damn thing to hell. When I took the portobello out of the pan, it was the saddest looking thing on this side of Earth. It was shriveled and burnt to a crisp. It was like eating bacon without the salty flavorful goodness of bacon. I guess next time I’ll lower the heat or cooking time. It was sad, but I learned something at least!

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6 thoughts on “… to a Crisp (Mushroom Slider)

  1. You can actually never go wrong by sauteing a portobello in a little butter or Earthbalance, a clove of minced garlic, salt and freshly ground black pepper, and some white wine. It will be very messy and juicy, but just put it on a good quality bun to sop up some of the juices. You don’t even necessarily need to add condiments.

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