Sunday, September 4, 2011

Radical Cooking - Barbecued Mushrooms




Cooking Without Recipes....
Fast, Cheap and Healthy Food


Barbecued Mushrooms
From the Kitchens of Cheesecake Farms
Flash in the Pan
  
  
Get dinner on the table in no time flat with this vegetarian charmer that tastes expensive but is easy on the budget.  

No recipe or measurements needed.  
Just toss a few pantry staples together and serve. 

Guaranteed to be a family pleaser - and they'll never miss the meat.
What a radical little recipe!!!

  
  
Barbecued Mushrooms  
All ingredients are to taste.  Make as much or as little as you need.  
Whips up in 10 minutes or less.
Any left overs make a yummy wrap to send to school or take to the office.  
Can't wait till lunch?   Pour them over your breakfast eggs.

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Portabella mushroom caps (washed and cut into 1/4 inch thick slices) 
Onions (peeled, washed and cut into 1/4 inch thick slices)
Olive oil
Ground black pepper
Your favorite barbecue sauce
Cooked rice (See Karla's Tip below)
  
Put some olive oil into a pan.  Add pepper.  Cook one minute on low heat.  Add the onions. Toss to coat.  Cook, covered and stirring occasionally, until soft.  Add mushrooms and barbecue sauce.  Cook, covered, until they are soft - about 3 minutes. Remove cover.  Stir. Increase heat to high and bring to a boil.  Boil until the juices have evaporated to a consistency you like. 

Serve over rice as a main dish.  

Great spooned over grilled chicken or steak, too.

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Karla's Tip
Jasmine rice cooks in 10 minutes so it's just as fast as instant rice but tastes so much better.
Jasmine rice, by the way, is a rice-ier tasting rice that is divine.  It's a Thai staple so if you've eaten in a Thai restaurant, you've had Jasmine rice.

Jasmine rice is great for hurry up meals.  While many feel that brown rice is healthier, brown rice can take up to 40 minutes to cook.

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