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!
Like the title of my post? I always try to be as lame as possible.
ANYWAYS. I’m getting a little better at shopping for produce, if I do say so myself. I didn’t get lost in the labyrinth this time!
Once again, here is the recipe I used. And here is how the magic happened.
First, I tore off the stem of the portobello (aka Frankenstein’s mushroom). Pop! Easy and clean.
Then, I suffocated the poor thing in sandwich baggie. Don’t worry he had about 1/4 cup of balsamic vinaigrette to keep him company. I let that sit for about 30 minutes.
Prepped the veggies. One slice of red onions made enough for my two sliders. One or two slices of roma tomato per slider is probably a better idea than cutting five like I did.
Watch TV for 28 minutes.
Tossed my shroom in the pan on high heat for 10 minutes, turning it over halfway through.
Meanwhile, I put some garlic spread on both sides of my slider buns.
After the mushroom was done, I cut it into fours and put all the ingredients together! Pretty simple right? You’ll see the result tomorrow! As for me, I’m going to take a nap in the middle of the day like a bum.
Today’s recipe for mushroom sliders comes from Mr. Food!
Our little recipe serves about four people with two sliders per serving. That comes to eight! Eight sliders! That’s about as far as I got into the math curriculum at school.
Pretty, isn’t it?
Here’s our list of ingredients:
2 large portobello mushrooms, stems removed
1/4 cup of balsamic vinaigrette
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of garlic herb spread
8 slider buns
8 tomato slices
8 red onion slices
I did modify it a bit, since I don’t really feel like eating eight sliders. Ended up just lowering it to one serving (two sliders). I also decided to use roma tomatoes since they’re pretty small. I’m not really sure what the difference is between roma and regular tomatoes are, but hey, my palate probably isn’t refined enough to taste any varying significance anyway.
Nothing too fancy or too difficult to prepare. I say this’ll be an easy one (cross my fingers)!