Saturday, September 3, 2011
This is my idea of a decadent lunch. Sauteed portobello mushrooms and a slice of Manchego cheese.
Portobello muchrooms were less expensive than button mushrooms at the grocery store. Not so for the Manchego cheese which is expensive in comparison to other cheeses. But the flavor of this imported Spanish cheese is wonderful. If I have one slice I can make it last a few weeks and thereby justify the cost.
Portobellow mushrooms are beautiful with their tan caps and dark gills.
They're easier to slice if I put the knife in from the top or cap of the mushroom.
Saute in a pat of butter on medium high heat, flip over and cover to soften. Serve warm on your favorite handmade pottery dish. Thanks for reading and for all your comments.