A Brooklyn, NY transplant in her mid-thirties woman who lost 176 pounds, whinges on about not having time to knit, cooks food, became a veganist, loves pizza and hates everything (though now she's trying not to).
I had two portobello mushrooms in my refrigerator trying to dodge the draft, but I yanked those slackers out to make myself a meal.
This recipe is based upon another recipe for a No Beef Broth… which was wonderfully aromatic and flavorful. I’ll never need to buy bouillon cubes of not-beef or not-chicken again, I’ll tell you!
The portobello itself came out wonderfully flavorful. The balsamic twang, the “meatiness” of the mushroom. It paired wonderfully with greens and fries (I want to say spinach/kale mix and sweet potato… but really they pale in memory to the ‘shroom).
Looking forward to cooking with Happy Herbivore again… either book, they’re both fabulous.