I just want to sing the praises of these delicious Portobella
mushrooms. Those who have not tried them should do so. These
are *not* just your ordinary mushrooms. Fried in olive oil, they
taste almost like tender steak.
Or try this: Fry some sliced portobella mushrooms in olive oil,
with or without garlic, according to your preference. Then place
them into a blow, drizzle some more olive oil on them and add a
generous splash of lime juice and a pinch of thyme. Refrigerate
them for an hour or two and then eat cold. They taste wonderful,
and this is a good way to suck up some monounsaturated fat, since
the mushrooms absorb the olive oil very well.
Todd Moody
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