Washington Post’s idea, fun to do, recipes I’m making again.
If Ray Kroc had had Portobello mushrooms, beef cattle all around the world would be grazing easier today. Mushrooms have all the juicy flavor of meat but none of the heaviness. Grilled, topped with cheese and tucked into a bun, they make a burger so satisfying no fries are needed.
But Portobello burgers are only the most obvious example of how mushrooms can pass as meat. All the wild varieties becoming increasingly common even in supermarkets markets can go just about everywhere beef or pork or chicken can. Continue reading