Not trying to tell you anything, but a grilled portobello is, to me, a fine taste and texture replacement for meat, certainly closer than tofu, which has to be processed to get there. One adjective I give to many mushrooms is, "meaty."
Oh, I love all mushrooms, and think that meaty is a good term. I was just objecting to the characterization of a portobello as "just like" a burger.
If we have friends over and 1 is a vegetarian, and we're grilling, I'll almost always do a few portobellos on grill- the rest of us might have a pork chop and a half a portobello, the vegetarian gets couple portobellos. And I tend to like to use portobellos as a base for grilled napoleans.
I find it easy and also rewarding to accommodate vegetarian menus.
Indeed. Not hard at all. Of course, if the reason
we decided to have a dinner party is because we felt like making choucroute or cassoulet, we don't invite the vegetarians. But if it's a dinner for friends we want to be with, accomodating dietary choices is simply part of the process. I don't feel compelled to make everything work for everyone, however. I remember a dinner party (apparently during the netscape gap between old WLDG and new WLDG) where we realized besides our omnivoric selves we had: 1 other omnivore, 1 gluten free (I know it's trendy, but this guy has worst psoriasis, and it seems to help), 2 pesce-vegetarians, 2 vegetarians. Everyone got plenty of eat, but we didn't feel compelled to make everything for everyone, at least with canapes - half on cucumber, half on toast, mix of potted shrimp, hummus, tapenade. So 6 different combos, everyone could eat at least 3. Everyone could eat both sitdown courses - spinach/tofu/ginger napoleans, mushroom risotto (veggie stock). Cheese course we put out rice crackers as well as bread. It's not like anyone noticed there was no meat.