The last cookbook in last week’s series of giveaways was “Ultimate Camp Cooking” by Mike Faverman and Pat Mac. And the lucky winner of this book is Teslaca, who left comment No. 1 on Friday’s blog entry. Teslaca said: “I love to cook when I’m camping and make a challenge out of making the best food I possibly can each trip.”
Tes, I hope you find some interesting new dishes in this book. Please email me at email@example.com or call me at 540-981-3343 to claim your prize.
I’m going to share one more recipe from this book before I let it go. This one is for portobello [portabella, portobella - these are all acceptable spellings] mushroom steaks, which interested me because I just had a portobello mushroom sandwich for lunch yesterday at Hollywood’s Cafe on Williamson Road near Hollins University. Portobello mushroom sandwiches can go either way – they can be very flavorful or totally bland. Hollywood’s version was wonderful because it had obviously been marinated or basted in a delicious concoction. This recipe calls for balsamic vinegar, soy sauce and liquid smoke. See below for the recipe.
Well, it is officially a new year. Our weeks of eating with wild abandon are over. I’m a little sad, but also ready for an excuse to eat healthier and get back on my fitness track (if I can find it).
How are you all feeling in the new year? What food topics would you like to learn more about or chat about in the coming months?
Portabella Mushroom Steaks
Serves 4 to 6
2 Tbsp. soy sauce
1 Tbsp. liquid smoke
3 Tbsp. white wine vinegar
1 cup balsamic vinegar
Salt and pepper
6 to 8 portabella mushroom caps, stems removed
1. Combine soy sauce, liquid smoke, vinegars and salt and pepper on a rimmed baking sheet. Place mushroom caps open-end down in the marinade to ensure that the mushroom absorbs as much as the marinade as possible.
2. Marinade for 4 hours, then turn the mushrooms over and marinade for another couple of hours.
3. Grill mushrooms over medium-low direct heat. Do not cook on high or you will cook out the flavor.
Adapted from “Ultimate Camp Cooking” by Mike Faverman and Pat Mac.