Little Bun, Big Mushroom

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)!

Advertisements

Putting All My Eggplants in One Basket (Eggplant Stir-fry)

Let’s do this, shall we? I got this recipe from the Food Network site, contributed by Katie Chin.

I murdered one whole Asian eggplant by cutting it in half length-wise and then slicing into it diagonally into half-inch pieces. As you can see, I’ve got the eyes of a mole and cannot cut a vegetable properly to save my life. That’s why you see all those fatty pieces in there.

Then I discarded the bits into a bowl filled with water and two teaspoons of salt, letting it sit for five minutes until that sodium goodness dissolved.

Then I committed another act against humanity by disemboweling a tomatillo pepper, effectively deseeding it. Actually, I just cut it in half like the eggplant.

Chop! Chop! Chop! Thin slices, please. Thank you.

On the side, I whipped up a little somethin’ somethin’ with one teaspoon of sesame oil, one teaspoon of sugar, and one tablespoon of oyster sauce.

Put my veggies in a bowl along with a couple teaspoons of minced garlic.

Then I splashed two tablespoons of vegetable oil in my wok-like pan on high heat…

… and dumped those suckers in! Some oil splashed on me. It was as if the food were spitting on me for doing something horrible… oh well.

Stir-fried for a good two minutes!

Threw in two tablespoons of water and stir-fried again for another two minutes!

Then I added the ooey-gooey oyster sauce concoction and stirred it around for a bit.

Buuuuuuut a problem arose. Remember how I didn’t cut the eggplants properly? Yup, my eggplants were not fully cooked, so I had to stir-fry it some more for a good… oh… three to four minutes? Yeah.

Anyway, you’ll see the final product tomorrow! Ciao.

Adventures in Market (Eggplant Stir-fry)

I didn’t know eggplants could get so ginormous. The original recipe called for four Asian eggplants, but holy crap, I could barely even fit one through my door. So I only used one…

Here’s the ingredients:

  • 1 Asian eggplant
  • 2 teaspoons of salt
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 2 tablespoons of vegetable oil
  • 2 teaspoons of minced garlic
  • 1 tomatillo pepper

Actually there were also supposed to be two peppers, but I cut that down to just one.

Let me tell you, it was pretty awkward shopping at Sprouts the other day. I felt like everyone was staring at me, judging me with their veteran eyes. They all seemed so experienced in the art of grabbing-vegetables-and-getting-the-hell-out. Meanwhile I was standing there, looking dumbfounded, not knowing what in the world to get.

Here’s a story for you. I saw a small tub of pre-cut garlic for five bucks. “Eh, I don’t really need that much, but I don’t see garlic anywhere else.” So I took it. Of course, two minutes later, I found a pack of five cloves for four bucks. Awesome. Dropped the tub and gathered the cloves. THEN, I spied on the other side a bunch of individual cloves. Couple bucks. Great. Dropped the bushel (is that the right counter?) cloves and grabbed the single piece of garlic. Fast forward five minutes. I’m in the Asian aisle and I see a jar of minced garlic. Three dollars. Worth it. Dropped the clove, picked up the jar. And that was the pointless tale of my garlic adventure.

Also, holy crap. It took me forever to find the right oils and oyster sauce. I could’ve asked for help, but my pride blocked my view of any grocery store attendants.

I’ll be posting the steps and process tonight (hopefully).