For reasons not eminently clear at first, I was indundated today with emails from correspondents who wanted to know what I thought of burgers made from Portobello mushrooms. It took a bit of hunting until I realized that the article linked to below was appearing on internet screens from California to Timbuktu*.
I read the article and, like the good queen before me, I was not amused. Nor was my appetite especially tickled. Don't get me wrong, please, for I have nothing against Portobello mushrooms. I'm even old enough to remember before they became fashionable and were referred to as "beefsteak mushrooms". Chop them, sauté them with lots of onions, salt and pepper and they're just fine in omelets; chop and sauté them and add them to a spicy tomato-based sauce and they're fine with pasta. Heck, I'm even for grilled, sliced and generously peppered Portobello mushrooms alongside my steak and potato puree. But in place of burgers? Sheesh….tofu burgers are bad enough. Portobello burgers?
The article (photos and all) can be seen at http://doubletherecipe.wordpress.com/20 ... -challenge
Comments in agreement or disagreement will be most welcome. As for me, I will take an oath, even in a court of law, that nothing beats a fine all beef hamburger. Well, except of course topping that burger with cheese, bacon, sliced onions and complimenting all of that thinly sliced tomatoes and, if you like, pickled cucumbers. As to the choice of no sauce, aioli, mayonnaise, ketchup, mustard, barbecue sauce or whatever and in whatever combination, entirely up to you.