It should be illegal for something to taste this good.
Here’s a hint to all you readers (hello, anyone out there? Mom, is that you?): if I post something the day I made it, then you know it was just so incredible that I needed to share it with the world right away. This was one of those meals – the type that makes you lean back in your chair and emit “oohhh” and “ahhh” sounds with every bite.
This meal was also good enough to make me actually consider vegetarianism as a plausible lifestyle. I’m serious – the only thing that was holding me back from kicking the cow (forgive me) all together was the fact that I love, adore and live for beef burgers. Today, July 12, 2011, an alternative was found. Portobello mushroom caps have a naturally meaty texture and are way more flavourful than the traditional burger. And god knows I eat enough quinoa that I don’t need the protein…
Anyways, these burgers were unreal, and perfectly in sync with my current portobello mushroom phase. The recipe was inspired by the August issue of Canadian Living (which I managed to rescue from the piles of mail at my old house…I really need to get my address changed). As an aside, you can always tell which recipes I’ve made in books or magazines, since the page is absolutely destroyed with oil stains and food residue by the time I’m done. Oh the memories.
Now, if you’ve been reading for awhile, you’ll notice that I frequently express my love for preparing certain foods. In the past, I’ve said I love slicing zucchini, peeling avocados and cutting bouncy eggplants, among many other equally as strange things.
I can now add another neurotic food preparation love to that list: de-gilling a portobello mushroom cap. It really is a whole lot of fun (this may speak a lot to the type of life I have). You gently snap off the mushroom stem and use the side of a spoon to hull out the gills (you know, the fun underside of a mushroom that you always want to run your fingers against).
Hey, don’t judge my strange obsessions. You don’t truly love food unless you love every part of it – gills included. There’s a life lesson for you, kids.
PS: The broil feature on my oven has changed my life. It’s like a BBQ without the aesthetically-pleasing grill lines.
PPS: The texture of a grilled portobello mushroom is what I imagine the skin of a dinosaur would feel/look like.
And of course, the more delicious a food, the messier it is to eat…