Any smart dog heads straight to the kitchen when dinner is being prepared. Banjo is no exception and takes his place ready to capture any items that fall from the counter in a flurry of chopping. Tonight, he inspects the recipe for a preview of what the kitchen floor may offer.
This week I, Miki, took the reins and found a recipe on Allrecipes.com for Savannah's Best Marinated Portobello Mushrooms. A quick and easy recipe from a hometown Savannah girl who has moved to Seattle, WA. It sounded like a winner for the main entree. Nancy jumped in with an idea to spruce up a couscous side dish with a toast to our inspiration cook's move to Seattle. She altered a recipe for a Warm Cannellini Beans and Herb Salad by substituting green beans and adding roasted cherry tomatoes and toasted almonds for Asian cues found so often in Seattle cooking. That seemed to pair well with the garlic and soy marinade of the mushrooms and to make a complete meal.
We liked it enough to make up a dish to take to our long time Vegan friend, Pamela a fellow teacher. We will see if she approves and maybe she will join us on the blog! Banjo seemed to approve as well as he sat close by until it was determined there would be none left for him. Maybe next week! Enjoy.
1/2 cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic minced
2 large portobello mushroom caps