On 09/08/20 I posted a recipe on grilled portobello mushroom burgers. In that dish, the mushrooms were marinated in a mix of Dijon mustard, sherry vinegar, olive oil, garlic, salt and pepper; and they were topped with mayonnaise. I’m always experimenting with portobello’s since they are the closest vegetable to beef burgers in terms of taste and texture. The new recipe featured below I call Portobello Burgers Redux. In this outing, the marinade is a combination of soy sauce, olive oil, red wine vinegar, garlic, salt and pepper, plus the option of adding hot sauce. It’s a very simple recipe and you can add whatever topping you want to the mushroom burger, be it tomato, lettuce, scallions or avocado.

What’s convenient about this dish is that you can grill it, broil it or, as we did it, in a skillet atop the stove, cooked in a some olive oil (about 3 tablespoons). Either method will render a terrific tasting veggie burger.

PORTOBELLO MUSHROOM BURGERS REDUX

Ingredients:

Marinade:
¼ cup soy sauce
¼ olive oil
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce
3 clove garlic, peeled and minced
¼ teaspoon black pepper
hot sauce to taste (optional)

4 large portabello mushrooms caps
4 large hamburger buns
4 slices cheese (Swiss or  Muenster)

Instructions:

1. In a bowl, combine all the marinade ingredients together. Place each mushroom in another bowl, gill side up. Pour ½ of the marinade over each mushroom, pouring a little in the bottom of the bowl first, to wet the upside down cap, and the remainder into the upturned cap. Marinate for  five-10 minutes. Do not marinate longer as the mushrooms will absorb too much marinade.
2. Grill mushrooms on a gas or charcoal grill, a wood fire, under the broiler or, as we did it, in a hot skillet on the stovetop. Two-three minutes per side will usually do, or until mushrooms are brown and tender. If desired, add a slice of cheese on top during the last minute of cooking. Serve on burger buns with toppings.
   Yield: 4 servings.

I’m old enough to remember when George H.W. Bush, the 41st President of the United States, loudly proclaimed on TV, “I hate broccoli.” I must say, that was an ill-conceived comment. Somewhere in some prep school, someone must have forced the vegetable on him and this was the result. And I know that a lot of kids (and adults) most likely share his view. Which is shame. Broccoli is not only healthy but, when prepared well, it can be quite tasty. Unlike the late President, I am a proponent of broccoli. Always have been, even as a boy back during the Punic Wars.

The recipe given today emphasizes this ethos. It’s simple but delicious. Broccoli does not have to be smothered in a sauce to make it palatable. This unusual way of serving broccoli turns it into a savory dish. The broccoli is combined with black olives, onion, garlic and Parmesan cheese. Green olives may be used instead of black, but black olives give it a more contrasting color which makes the dish more interesting. Served over rice (or your favorite grain), this dish makes a great vegetarian dinner, which even non-veggies will like. It can also be served as an accompaniment to grilled/broiled steaks or pork chops.

BROCCOLI WITH BLACK OLIVES

Ingredients:

1½ pound broccoli
1¼ cups water
3 tablespoons olive oil
1 small-to-medium onion, peeled and sliced into thin rings
2 cloves garlic, peeled and chopped
Salt and black ground pepper taste
¾ cup pitted black olives, halved
4-5 tablespoons grated Parmesan cheese

Instructions:

1. Wash the broccoli, remove the leaves and break the florets into fairly large bunches.
2.  In a large saucepan, bring the water to a boil, and add the broccoli. Cover the pan and cook the broccoli for 10 minutes over moderate-high heat. Drain the broccoli.  Reserve the water in which the broccoli was cooked.
3.  In a large frying pan or skillet, heat the oil over low heat. Add the broccoli and season with salt and pepper. Cook the broccoli for 10 minutes, stirring frequently. Add some of the water in which the broccoli was cooked if the pan gets too dry.
4.  Add the olives to the pan and  cook for another 2 minutes. Place the broccoli and olives in a warm serving dish. Sprinkle with the Parmesan cheese and serve.
   Yield: 4 servings.

This is a scrumptious vegetarian dinner that can also serve as a side dish or an accompaniment to chops or omelets. And it requires minimal preparation. Even the kids, those who hates veggies, will love this one. Cauliflower with Tomatoes and Cheese will satisfy every palate in the house, especially a hungry palate.

CAULIFLOWER WITH TOMATOES AND CHEESE

Ingredients:

1 tablespoon butter
1 large cauliflower, trimmed, washed and separated into florets
6 tomatoes, blanched and roughly chopped
Salt and ground black pepper to taste
½ cup butter, melted
3 tablespoons dry breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Swiss cheese

Instructions:

1. Preheat oven to 375 degrees F.
2. Lightly grease a large shallow pan, skillet or casserole with the tablespoon of butter. Set aside.
3. In a large saucepan, cook  the cauliflower in boiling water over moderate heat for 9 to 12 minutes, or until tender. Drain the florets and place in the pan. Arrange the chopped tomatoes on top and sprinkle with salt, pepper and half of the melted butter.
4. In a small bowl, combine the breadcrumbs with the Parmesan and Swiss cheeses and sprinkle the mixture over the vegetable pieces. Spoon the remaining melted butter over the mixture and bake in the oven for about 30 minutes, or until the top is golden brown. Serve immediately.
Yield: 4-6 servings.