An early fall treat for your taste buds. Remove the mushroom caps and marinate them in a cup of red wine with 3 tbsp of soy sauce, 5 tbsp of red or cider vinegars, pepper flakes, 2 or 3 cloves of garlic, crushed thai basil and olive oil.
Grill the caps for 3 minutes per side. Place approx 3 caps on a toasted bun with light smear of Dijon mustard, lettuce, tomato and a thin slice of sharp, hard cheddar.
Enjoy this earthy, vegetarian friendly masterpiece.
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