I had my first taste of a marinated portobello mushroom nearly 13 years ago at an Italian restaurant in Indianapolis. I was pleasantly surprised I enjoyed it as much as I did. I was equally surprised at the texture: it was like eating a tender, juicy steak… but not “chewy.” (If I recall correctly, it was even served with a steak knife.)
I’m not a big fan of mushrooms. I don’t add raw mushrooms to my salads, or order extra mushrooms on my pizza (although I’ve finally stopped picking most of them off my pizza). However, I’ve come to truly appreciate and savor the taste of a well-prepared mushroom: those involving some form of sauce or oil.
Marinated Portobello Mushroom “Steak”
1 Portobello Mushroom Cap (a 3-4 oz. mushroom cap)
2 Tbsp. Olive Oil
1 tsp. Fresh …
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