Make Room for Mushrooms
Posted April 17th, 2012
by Shroom’n Neumann
My name is Nick,….and I have a mushroom problem. The problem is that they are so good that I want them in everything! This will be my first entry on my new column “Make Room for Mushrooms” by my pen name Shroom’n Neumann. I’ll keep you abreast about my adventures with mushrooms. All I ask is that you, reader, do the same.
So, produce folks let me know that portobello mushrooms were going 
to be on sale this week, starting Tuesday at $5.49/lb for organic, farm direct (from Hoodriver organics) portobellos.
To learn more about Hood River Organics, check out an expose on them in the past issue of Edible Portland.
Let’s get back to portebellos: I think that together you and I can perfect the portobello burger.
This is a 2 prong strategy: Let’s find the best way to cook and dress our portobollo burgers
- Mushroom Cooking
- Putting together a killer team of toppings
Here is my lists of ingredients, and I hope you will share yours as well.
1.Mushroom Cooking:
- Grill, Bake or Fry
Here are some things I throw into my marinade:
Olive oil, black pepper, thyme, basil, white wine, vinegar, and shoyu or tamari. I like my portobellos super juicey. If you do too don’t be afraid to give ‘em a good marinading.
2.Toppings:
- Vegenaise, mustard, avocado, fried onions, tomatoes (when they are in season), and some type of leafy greens.
Eat these with oven baked potato wedges dipped in BBQ sauce, and you won’t be sorry.
Shroom’n Neumann Signing off.
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