I had the BEST portobello mushroom hoagie at Mellow Mushroom in Hickory. I immediately dragged my husband to the grocery store and purchased a ton of gloriously huge portobellos. As an elementary school kid, I was the oddball geeklet who ordered mushrooms and olives on my pizza. All the cool 8-year-olds thought I was gross. Yeah, laugh it up after all that cholesterol, fat, and slimy rotten meat you guys used to slather on your nasty pizzas. I'm veggie and I know it. :)
So for this incredibly delicious adult meal, I found vegan potato buns. Add a couple thick slices of avocado, some iceberg lettuce, and raw onion. Toss the portobello cap (or slices) into a lightly oiled skillet and pan fry for a few minutes until well-browned. Sprinkle a bit of sea or pink Himalayan salt on the portobello if desired, and layer into the sandwich.
For the beautiful side dish, slice up three or four (preferably local) squashes, three zucchinis, a vidalia onion, and more portobello mushrooms. Season with the salt and a bit of oil after dumping into a skillet or wok. Pour a little water in while lightly sautéing if the veggies appear to be drying out. Sauté (or stir-fry) lightly, until everything is minimally browned, but still rather crunchy. The color and crunch denote the presence of vitamins and minerals!
Diet A&W root beer optional. Mandatory for those of us addicted to it. ;)
No comments:
Post a Comment