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… eh. Seemed like a means to end really. Just there to hold together the pieces. Now for the big mistake…
Wanna know what 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!
Just the Tri-tip 
Try a bit of Panko breading on the mushroom, Grill or brown your onion. Make a roasted garlic dijon mayo and toast a day old bun…..then you be singin the praise!
Oh awesome! Thanks for the tips 😀
Drag. 😦
I know right? There’s always next time though 🙂
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.
Awesome blog. I am now a follower. You were on the right track with this one. The motto is cook it low and slow 🙂