An eighty-degree day in mid-October? To the grill we go!
Mushroom burgers have always seemed wimpy to me -- a cop-out to a wonderfully rare and juicy beef burger.
But Bean wanted to grill today, and the urge for a burger strikes me in slow intervals. The urge for mushrooms, however? ALL OF THE TIME.
1. Boil some kale that a dear roommate has in surplus.
2. Crack open some goat cheese
3. Put a giant portabella, doused with olive oil, garlic and salt, on the grill for five or six minutes.
4. When you flip the mushroom, put the intended bun on the grill; flip after around three minutes.
5. After five minutes (or so) of second-side cook-time: take everything off!
It is imperative that you assemble all of the ingredients at once after cooking, and then promptly mow down.
1. Spread goat cheese on top (toasted) bun
2. Lay kale on bottom bun
3. Plop on the (flaccid and willing) mushroom
4. Join top and bottom buns
The first (and only previous) time I tried a mushroom burger, it was unsatisfactory, but the heartiness of this might actually pass for a beef patty. And for a mushroom-lover like me, it was many times better!
Asparagus & tons-o'-mushroom pizza (with Brie cheese) on the grill for supper tonight.
How glorious (and wistful) it is to realize that tomorrow is the first day of fall. Many cooking adventures await (pumpkin, mulled wine, pumpkin, soup, pumpkin, etc.), but many will be missed -- and the grill perhaps most of all.