My French bread, buttered on outside of 2 pieces
thick slice of gouda
yellow onion, caramelized with half butter, half oil
Teriyaki Portabella Mushroom Kabobs
Teriyaki Portabella Mushroom Kabobs
Recipe from The Mushroom Channel
Ingredients:
1 cup (packed) light brown sugar
1 cup mirin
1 cup soy sauce
1 tablespoon sesame oil
1/4 teaspoon sriracha sauce
4 large portabella mushrooms
1 fresh pineapple
1 large red onion
olive oil
Directions:
To make the teriyaki sauce:
Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened. This will take 40 – 50 minutes. Remove from the heat, stir in the sesame oil, and then let cool.
Core the pineapple and onion into even sized cubes.
Using a paper towel or mushroom brush remove any dirt from the mushrooms. Remove the stem, and then cut into quarters.
Evenly skewer the mushrooms, pineapple and onions.
Preheat the grill to 400. Lightly spray or drizzle olive oil on each skewer, then place on the grill. Baste with some of the teriyaki sauce. Grill until lightly browned, about 3 – 5 minutes. Turn over the kabob, baste with more teriyaki and grill another 3 – 5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized.
Vegetable Couscous Paella
Yield: Serves 6
BON APPÉTIT | OCTOBER 1997
Ingredients
- 2 1/2 tablespoons olive oil
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons paprika
- 2 cups canned vegetable broth
- 3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
- 1 cup frozen peas
- 1 cup drained canned garbanzo beans (chickpeas)
- 1/2 cup chopped peeled carrot
- 1/4 teaspoon crushed saffron threads
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups (about 9 1/2 ounces) couscous
- 6 canned artichoke hearts, quartered
- Sliced red bell pepper rings
- 1 lemon, cut into 8 wedges
- Chopped fresh parsley
Preparation
Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
We scooped out a few onions and baked them then stuffed them with the couscous