If good mushrooms weren’t so darn hard to source and if they weren’t so expensive, I’d eat them every single day. Unfortunately, the only reasonably priced mushrooms available all year ’round are oyster mushrooms and small ones at that. Button mushrooms aren’t all that hard to find either but they aren’t cheap. But the rest? The rest are imported and they are expensive. And they are only sold in bigger supermarkets and groceries in neighborhoods where mushrooms are likely to get patronized. In my part of the hinterlands? Shucks.
Earlier today, Speedy bought a pack of portobello mushrooms to make make his version of a sandwich that someone prepared on some TV food show. Two hundred and thirty pesos (that’s almost six American dollars) for four mushrooms. Oh, boy. Okay, they were large portobellos but, still, four mushrooms for two hundred and thirty pesos. Killer price. The sandwiches were magnificent but it isn’t likely that we can enjoy them everyday.
- Cook the bacon in a hot pan until browned and crisp. Set aside.
- To the bacon fat, add the butter and heat until melted. Cook the onion and mushroom stems just until softened. Season with salt and pepper.
- Scoop out and set aside.
- In the remaining fat in the pan, cook the portobello mushrooms, two to three minutes per side, depending on their size.
- To assemble the sandwiches: Spread a tablespoonful or two of chopped onion and mushroom stems on a slice of toast. Cover with a mushroom. Arrange a generous slice of cheese on top of the mushroom. Top with crisp bacon slices. Cover with another piece of toaste and start eating.
olive oil, if you’re vegan.
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For more recipes with portobello mushrooms, see:
Tilapia and baby portobello mushrooms in cream sauce
Chicken and baby portobello mushrooms in tomato and basil sauce
Salmon and portobello mushroom kebabs
Penne with portobello mushrooms
Stuffed and grilled baby portobello mushrooms