Chilaquiles with Pasilla Salsa and Hen-of-the-Woods Mushrooms
In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. We omit the eggs and instead...
You Might Also Like...
Potato Chip Chilaquiles Recipe
Chilaquiles is a Mexican dish that uses leftover tortillas, crisped, as the base for a topping of a sauce, cheese, and eggs (or chicken). Just as a frittata uses up extra sautéed vegetables and yesterday’s pasta, or as fried rice makes... Read More
The Daily Meal's Best Dishes
Find restaurants, bars & the best dishes near you with The Daily Meal's iPhone App!
Chilaquiles Divorciados Recipe
Chilaquiles are a staple in Guanajuato and everyone seems to have their favorite salsas for preparing it. This dish not only offers two distinct flavors from the use of two common Mexican sauces (Salsa Verde and ranchera) but makes for a festive...
Green Chilaquiles Recipe
There’s nothing quite like an impressive mound of freshly fried tortilla chips, carnitas, and scrambled eggs to beat even the toughest hangovers. This recipe packs a punch, too, with tomatillos and jalapeños bringing the heat. Click...
After grocery shopping, rotate older items to the front of the fridge or pantry and eat them up before opening new food.
Arugula Salad with Mint Brussels Sprouts
Punchfork — The best Vegetarian recipes from top food sites: http://punchfork.com/top/vegetarian
The easiest way to discover the best vegetarian recipes from top food sites and share them with family and friends.
Posted by Everything Vegan, Special Contributor
Credit: Vegetarian Times Portobello mushrooms have been called the steak of the vegetarian world because of their hearty flavor and texture. A marinade made with a medium-bodied red wine makes these mushroom burgers juicy as well as meaty. And unlike other burgers, they’re even good cold.
Wine pairing: These meaty veggie burgers need bold flavor to bring out their best, so serve them with a fruity white or full-bodied red wine.
Click here to see 10 Vegetarian Recipes.
Click here to see A Vegetarian Grilling Menu.
Poke holes all over mushrooms, making sure not to break them. Place in large glass baking dish.
Combine wine, shallots, garlic, peppercorns, and thyme in small saucepan, and season with salt. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Pour wine mixture over mushrooms, and stir to coat. Cover, and marinate 2 hours.
Preheat grill or broiler. Remove mushrooms from marinade, and discard liquid. Grill mushrooms 5 minutes on each side, or until browned and juicy. Serve on buns with burger fixings.
Shopping Notes: When buying Portobello mushrooms, choose mushrooms that are smooth and brown on top with gills that look dry, not wet or sticky. And don’t throw out those stems and gills! Use them to make mushroom broth by covering with water and simmering 20-30 minutes
Per Serving: 166 calories; 7 grams protein; 2 grams total fat (0.5 grams saturated fat); 29 grams carbohydrates; 0 milligrams cholesterol; 216 milligrams sodium; 3 grams fiber; 5 grams sugars
Adapted from “Vegetarian Times Everything Vegan” by Vegetarian Times Magazine
Read more: http://www.thedailymeal.com/grilled-portobello-mushroom-burgers#ixzz22BMncohS
When buying portobello mushrooms, choose mushrooms that are smooth and brown on top with gills that look dry, not wet or sticky.
Instead of discarding them, save the stems and gills to make mushroom stock. View Recipe
Grilled Portobello Mushroom Burgers
You Might Also Like...
Red Wine-Soaked Portobellos Recipe
Hummus Burgers with Spicy Yogurt Sauce Recipe
Portobello Mushroom 'Pizzas'